This Snickerdoodle Loaf Cake is proof, yet again, that snickerdoodles are awesome in any form.
I made this based on a recipe in Bake from Scratch and had to modify it significantly to make it more snickerdoodly (that is totally a word) and work overall.
The foremost issue on my first bake is that, despite the toothpick test, my loaf wasn’t fully baked. It ended up collapsing as it cooled. I had to gut the middle of the cake, but the majority of it was edible.
Not only was it edible, but my husband loved it. Therefore, he was happy when I baked it again, with more modifications–including a longer bake time.
This cake is a great keeper, too. It tasted great for a full five days. It might last even longer than that.
I guess I’d need to bake it again to test that theory. Oh darn.
Bready or Not Original: Snickerdoodle Swirl Loaf
Equipment
- 9x5 loaf pan
- parchment paper
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon cream of tartar
- 1 1/2 cups white sugar divided
- 1 1/2 teaspoons kosher salt
- 1 cup whole milk or half & half
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 1 large egg
- 1 Tablespoon ground cinnamon
- 1/2 cup pecans or pistachios, divided, optional
Instructions
- Preheat oven at 350-degrees. Cut parchment paper to fit long-ways in a loaf pan, sticking up on either side as a sling. Apply nonstick spray into pan, place paper, then spray again. Set aside.
- In a big bowl, stir together flour, baking powder, cream of tartar, 1 cup white sugar, and salt. Gradually mix in the milk, vanilla extract, oil, and egg, until just combined.
- In a small bowl, combine the remaining 1/2 cup sugar with the cinnamon.
- Spread about half the batter in the loaf pan. Sprinkle half the cinnamon-sugar on top, followed by about half the nuts (if using). Add rest of the batter. Use a knife to swirl batter, bringing the blade up and down a bit, to marble the layers together. Sprinkle rest of the cinnamon-sugar across the top followed by the nuts (if using). Swirl the batter again.
- Bake for 55 to 65 minutes, until a toothpick stuck deep in the middle comes out clean. About halfway through the bake, add foil over the top to prevent overbrowning.
- Let cool in pan for 10 minutes, then use parchment sling to lift loaf onto a rack to fully cool.
- Well-wrapped loaf keeps at room temperature as long as 5 days. Slices can also be frozen for later enjoyment.
