I circle back to baking in the fall. Sure, I make some cakes and bakes in the summer with the freshest seasonal produce, but when a chill enters the air, I always feel like it’s time for fresh baked goods, the smell of spices wafting through the air. I wanted something redolent with cinnamon and perfect for breakfast or as a snack, even dessert. I started to make a cinnamon flavor loaf but then decided a swirl would be so much more fun. Then I figured, while I am at it, why not a crumbly streusel topping? Sort of like a sliceable coffee cake. And as you know, I think brown butter makes everything better. The result is a homey, fun and festive treat perfect for chilly autumn mornings, afternoons with a warm cup of hot cider or as a treat for a friend. The smell of cinnamon baking in this tender cake – with just a hint of vanilla – is fall personified.
Spray the loaf pan with baking spray then add some parchment paper so you can lift out the whole loaf when it’s baked ( or cheat with these loaf pan lifters!). And it never hurts to put a piece of foil on the rack below incase any streusel falls off. I use a large cookie scoop to dollop alternating blobs or batter which makes it easy, but a large spoon will work as well. Tap the pan on the counter to smooth out the batter, then use a thin skewer or knife to give it a little swirl. Don’t be too precious, it will look and taste lovely. I think my fingers are the best tool to scrunch the streusel topping together and then crumble it over the batter. Press it down a little so it adheres – but I love the little bits that crumble off the baked loaf as a sneaky little treat!
For some more warm and spiced fall baking, check out my Molasses marble cake, Chai Spiced Swirl Bread and French Apple Loaf.
My Kitchen Favorites:
Ingredients
- For the Cake
¾ cup unsalted butter
½ cup vegetable oil
1 cup granulated sugar
2 large eggs, at room temperature
1 cup sour cream
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 ½ Tablespoons cinnamon
- For the Streusel
¼ cup brown butter (see recipe)
½ cup all-purpose flour
¼ cup light brown sugar
¼ teaspoon cinnamon
¼ teaspoon kosher salt
Directions
- For the Cake
- Heat the oven to 350 degrees. Spray a standard 9 by 5-inch loaf pan with baking spray such as Bakers’ Joy and line it with a piece of parchment with some overhang so you can lift out the loaf when it’s done. Cut one piece to fit crosswise and one to fit lengthwise and layer them, pressing them into the cooking spray so they stick.
- Cut the butter into small pieces and place in a small saucepan (light colored or stainless is best so you can see the butter as it browns). Heat over medium high heat, watching constantly, until the butter is melted. It will start to spit and hiss, then you will see brown speckles appear. Swirl the butter around to distribute the browned bits, and as soon as the butter has an even brown color and a nice nutty smell, remove from the heat. Pour ¼ cup of the browned butter into a glass measuring jug and pour the rest into the bowl of a stand mixer. Put the ¼ cup in the fridge to cool while you proceed. Let the butter in the mixer cool for 10 minutes.
- Add the vegetable oil to the butter and blend to combine. Add the sugar and beat until combined and a little creamy. Add the eggs one at a time, scraping down the bowl as needed, then beat in the sour cream, scraping the bowl. Add the flour, baking powder, baking soda and salt and beat, scraping the sides, just until no streaks of dry ingredients are visible. Scoop half of the batter into a medium mixing bowl, then add the cinnamon to the batter in the mixer and beat just to combine, scraping the sides of the bowl.
- Using a large cookie scoop, dollop the plain batter in alternating spaces in the loaf pan. I put on in a corner, one across and below and so on, leaving open spaces. Scoop the cinnamon batter in the voids, then scoop cinnamon batter on top of the dollops of plain batter and finish by scooping the remaining plain batter on top of the cinnamon. Bang the pan on the counter a few times, shaking it back and forth to level out the batter, then run a skewer or thin knife through to swirl the two batters slightly. Set aside.
- For the Streusel
- Rinse and dry the small mixing bowl and pour in the chilled brown butter. It needs to be completely cool but not necessarily solidified. If some is solid, that is completely fine, just make sure you scrape it all into the bowl. Add the flour, brown sugar, salt and cinnamon and mix with a fork to combine. I like to finish with my good clean hands, rubbing everything together and then squeezing it into a solid mass. Crumble that mass evenly over the top of the batter, some larger pieces, some smaller. Bake the loaf for 60 – 70 minutes, until a tester inserted in the center comes out clean. Check at about 50 minutes and if the top is getting too brown, cover it loosely with foil. Cool in the pan, then lift out and slice.
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