
Spiced Greek Yogurt Swirl Loaf Cake
A wonderfully moist and tender loaf cake featuring the tang of Greek yogurt, warmly spiced with cinnamon and cardamom. A beautiful brown sugar and spice swirl bakes right into the cake, creating delicious ribbons in every slice.
Ingredients
- •1 cup All-purpose flour
- •1 tsp Baking powder
- •½ tsp Baking soda
- •¼ tsp Salt
- •1 tsp Ground cinnamon (for cake batter)
- •½ tsp Ground cardamom (for cake batter)
- •½ cup Unsalted butter (1 stick, softened)
- •¾ cup Granulated sugar
- •2 piece Large eggs
- •1 tsp Vanilla extract
- •1 cup Plain Greek yogurt (full-fat recommended)
- •¼ cup Brown sugar (packed, for swirl)
- •1 tbsp Ground cinnamon (for swirl)
- •½ tsp Ground cardamom (for swirl)
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper leaving an overhang on the long sides for easy lifting.
- 2
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, 1 tsp cinnamon, and ½ tsp cardamom for the cake batter. Set aside.
- 3
In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy (about 2-3 minutes).
- 4
Beat in the eggs one at a time, incorporating each fully before adding the next. Mix in the vanilla extract.
- 5
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the Greek yogurt. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
- 6
Prepare the swirl mixture: In a small bowl, combine the brown sugar, 1 tbsp cinnamon, and ½ tsp cardamom.
- 7
Pour about half of the cake batter into the prepared loaf pan and spread evenly. Sprinkle half of the brown sugar swirl mixture evenly over the batter.
- 8
Carefully spoon the remaining cake batter over the brown sugar layer and spread gently. Top with the remaining brown sugar swirl mixture.
- 9
Using a knife or skewer, gently swirl through the batter 2-3 times to create the marble effect. Do not over-swirl or the pattern will disappear.
- 10
Bake for 45-55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. If the top browns too quickly, you can loosely tent it with foil.
- 11
Let the loaf cool in the pan for 10-15 minutes before carefully removing it to a wire rack to cool completely.
Chef's Tips
- 💡For the best swirl, make sure your batter is not too thick. If it seems very stiff, you can add a tablespoon or two of milk to thin it slightly.
- 💡Do not overmix the batter, especially after adding the flour. Overmixing develops gluten, which can lead to a tough cake. Mix until just combined.
- 💡Store the cooled loaf cake at room temperature in an airtight container for up to 3-4 days. It's often even better the next day!
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