DESCRIPTION
This tender, buttery loaf cake is layered with sweet cinnamon streusel and finished with a smooth vanilla glaze. It’s a comforting, old-fashioned bake that brings back warm memories of grandma’s kitchen, with a soft crumb and rich flavor that never goes out of style.
INTRODUCTION
This classic cinnamon streusel loaf is perfect for breakfast, afternoon coffee, or a light dessert. The cake is moist and fluffy, with a cinnamon sugar layer running through the center and a crumbly topping that melts beautifully as it bakes. Finished with a gentle glaze, it’s nostalgic, cozy, and always loved.
WHY YOU’LL LOVE THIS RECIPE
This recipe uses simple pantry ingredients and is easy to prepare. The texture stays moist for days, and the cinnamon flavor is warm and comforting. It’s ideal for family gatherings, gifting, or enjoying quietly with a cup of tea. Best of all, it tastes even better the next day.
INGREDIENTS
For the Cake
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup sour cream or plain yogurt
1 teaspoon vanilla extract
For the Cinnamon Streusel
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/4 cup chopped walnuts or pecans (optional)
For the Vanilla Glaze
1 cup powdered sugar
2–3 tablespoons milk or cream
1/2 teaspoon vanilla extract
INSTRUCTIONS
Prepare the Oven and Pan
Preheat the oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper.
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugar
In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine the Batter
Add the dry ingredients to the butter mixture alternately with the sour cream. Mix gently just until combined to keep the cake tender.
Prepare the Streusel
In a small bowl, mix the brown sugar, cinnamon, and nuts if using.
Assemble the Loaf
Pour half of the batter into the prepared pan. Sprinkle half of the streusel evenly over the batter. Add the remaining batter and finish with the rest of the streusel on top.
Bake
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover with foil during the last 10 minutes.
Cool and Glaze
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Whisk the glaze ingredients together and drizzle over the warm loaf.
VARIATIONS
Add diced apples or peaches to the batter for extra moisture.
Use a cream cheese glaze instead of vanilla glaze.
Replace nuts with oats for a softer streusel texture.
Add a pinch of nutmeg for deeper spice flavor.
TIPS FOR BEST RESULTS
Avoid overmixing the batter to keep the loaf soft.
Use room-temperature ingredients for smoother mixing.
Let the loaf cool slightly before glazing so the glaze sets nicely.
Sour cream gives the richest and most tender texture.
STORAGE TIPS
Store the loaf covered at room temperature for up to 3 days.
Refrigerate for up to 5 days for longer freshness.
Freeze individual slices for up to 2 months.
SERVING SUGGESTIONS
Serve warm with coffee or tea.
Lightly toast slices and spread with butter.
Pair with fresh fruit or yogurt for breakfast.
Serve as a comforting dessert with whipped cream.
FAQs
Can I make this loaf ahead of time?
Yes, the flavor improves after resting overnight.
Can I use yogurt instead of sour cream?
Yes, plain full-fat yogurt works very well.
Why did my loaf sink in the middle?
This can happen if the batter was overmixed or underbaked.
Can I bake this in a bundt pan?
Yes, but adjust the baking time and check doneness carefully.
CONCLUSION
This cinnamon streusel loaf cake is a true timeless classic. Soft, sweet, and filled with warm spice, it’s the kind of recipe that brings comfort, memories, and smiles—just like grandma used to make.