Cinnamon Swirl Yoghurt Loaf

Cinnamon Swirl Yoghurt Loaf- a moist yoghurt loaf cake with lines of cinnamon sugar syrup running through it. Delicious in thick slices.


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On Sunday, I was in the mood to bake and I really fancied something with lots of cinnamon. Cinnamon is such comforting flavour. I am always drawn to it. It makes me think of apples, cinnamon swirls, leaves on the turn and cosy evenings! 

This Cinnamon Swirl Yoghurt Loaf Cake is a cake with a thick golden crust, a moist sponge and cinnamon syrup drizzled though it. It's not overly sweet, due to the yoghurt, so you can easily eat a nice, thick slice without feeling too indulgent.


Top Tips

  • Make sure you do make the syrup first, so it has time to cool before you need to use it.
  • Don't attempt to make the batter really smooth. It will be tough and unpleasant when baked, if you do.
  • When drizzling the cinnamon sugar, don't worry about being careful, just distribute the blobs evenly across each layer.

Make Cinnamon Swirl Yoghurt Loaf


Main steps of the recipe (full recipe card at the end of this post.):


Melt the butter with the brown sugar and cinnamon to make the syrup. 

 Set aside to cool.

Put the eggs, yoghurt and vanilla extract in a bowl.


Mix together well.
Add the dry ingredients.

Mix to a cake batter. 

Spoon a third of the batter into a lined loaf tin. Drizzle blobs of the cinnamon syrup over it.

Repeat twice more and ensure most of the syrup is covered.

 Bake and enjoy!


yoghurt cake, cinnamon, afternoon tea
cake
British
Yield: 10
Author:

Cinnamon Swirl Yoghurt Loaf

Cinnamon Swirl Yoghurt Loaf

prep time: 15 Mcook time: 45 Mtotal time: 60 M
Cinnamon Swirl Yoghurt Loaf- a moist yoghurt loaf cake with lines of cinnamon sugar syrup running through it. Delicious in thick slices.

ingredients:

For the loaf cake
  • 300g plain flour
  • 225g caster sugar
  • 225g butter
  • 225ml plain Greek yoghurt
  • 3 eggs
  • 1.5 tsp bicarbonate of soda
  • 1.5 tsp vanilla extract
For the syrup
  • 25g butter
  • 50g brown sugar
  • 2.5 tsp cinnamon

instructions:

How to cook Cinnamon Swirl Yoghurt Loaf

  1. Preheat the oven to 180 (160 fan, gas mark 4).
  2. Melt the butter for the syrup in a small saucepan with the brown sugar and cinnamon. Stir it well as it melts and then set aside.
  3. Melt the butter for the cake in a saucepan and transfer to a mixing bowl.
  4. Add the yoghurt, vanilla essence and the eggs to the melted butter in the mixing bowl. Mix together well, but don't worry about any small lumps of yoghurt.
  5. Tip all th dry ingredients into the liquid mixture and mix together slowly. Don't over-mix or it will be tough when cooked. It may still look a little lumpy.
  6. Pour a third of the mixture into a greased or lined loaf tin and spread it evenly.
  7. Use a teaspoon to drizzle the syrup over the mixture, making sure it the sugary part of the syrup, not just the butter from the top.
  8. Cover with the next third of the cake mixture and spread it evenly. Repeat the process  and cover for a final time.
  9. Pop the loaf tin in the oven for 45-50 minutes or until a knife comes out clean. A beautiful golden brown crust will develop fairly quickly. Check on the cake at around the 35-40 minute mark and if it looks like it's going to start burning, cover it with tin foil until cooked through.
  10. Remove from the oven and after 5 minutes transfer to a cooling rack.

NOTES:

Make sure you do make the syrup first, so it has time to cool before you need to use it. Don't attempt to make the batter really smooth. It will be tough and unpleasant when baked, if you do. When drizzling the cinnamon sugar, don't worry about being careful, just distribute the blobs evenly across each layer.
Calories
426
Fat (grams)
21
Sat. Fat (grams)
13
Carbs (grams)
52.62
Fiber (grams)
1
Net carbs
51
Sugar (grams)
29
Protein (grams)
6
Sodium (milligrams)
193
Cholesterol (grams)
109

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