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Cinnamon marble loaf cake


Serves: 10
timePrep time: 20 mins
timeTotal time:
Cinnamon marble loaf cake
Recipe photograph by Martin Poole

Cinnamon marble loaf cake

A cut-and-come-again cake that is perfect with a pot of steaming coffee

Serves: 10
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
344Kcal
Fat
16gr
Saturates
9gr
Carbs
45gr
Sugars
28gr
Fibre
1gr
Protein
5gr
Salt
0.9gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 125g very soft butter
  • 200g caster sugar
  • 3 large eggs
  • 225g self-raising flour
  • 2 tsp vanilla extract or paste
  • 150ml soured cream
  • ½ tsp fine sea salt
  • ½ tsp bicarbonate of soda
  • 75g light brown sugar
  • 2 tbsp ground cinnamon (this amount is essential for flavour)

Step by step

Get ahead
Keeps for up to 5 days in an airtight container, or can be frozen
  1. Grease and line a 900g loaf tin (about 10 x 20cm base measurement). Preheat the oven to 170°C, fan 150°C, gas 3.
  2. Put the butter and caster sugar in a large mixing bowl and beat until soft and creamy. Add the eggs, one at a time, adding a spoonful of flour with each one. Mix in the vanilla and soured cream, then sift in the rest of the flour, the salt and bicarbonate of soda and fold in.
  3. Mix the brown sugar and cinnamon together; set aside 2 tablespoons for the topping. Add 250g of the cake batter to the rest of the cinnamon sugar and combine to make the darker cake batter. Spread about a third of the lighter cake batter in the base of the loaf tin, then add alternate spoonfuls of the light and dark batters. Finish with a top layer of light batter and use the handle of a spoon to gently swirl and marble the mixtures together.
  4. Scatter with the reserved cinnamon sugar then bake in the oven for 50-60 minutes or until a skewer comes out clean. Cool in the tin for 15 minutes then turn out and cool on a wire rack.
    Tip
    Make it gluten free
    Use GF flour, adding ½ tsp xanthan gum with the dry ingredients.

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