Bready or Not Original: Snickerdoodle Swirl Loaf
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
This Snickerdoodle Loaf Cake features a moist, delicious crumb and layers of cinnamon-sugar deliciousness. The optional nuts add a fantastic crunch.
Course Breakfast, Dessert, SnackCuisine AmericanKeyword loaf cake, pecans, pistachios, quick bread, snickerdoodle
Author Beth Cato
Equipment9x5 loaf panparchment paper
Ingredients2 cups all-purpose flour3 teaspoons baking powder1/2 teaspoon cream of tartar1 1/2 cups white sugar divided1 1/2 teaspoons kosher salt1 cup whole milk or half & half1 teaspoon vanilla extract1/4 cup vegetable oil1 large egg1 Tablespoon ground cinnamon1/2 cup pecans or pistachios, divided, optional
InstructionsPreheat 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.OM NOM NOM!
