Spiced Greek Yogurt Swirl Loaf Cake

• •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. 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. 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. 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. 4

   Beat in the eggs one at a time, incorporating each fully before adding the next. Mix in the vanilla extract.

5. 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. 6

   Prepare the swirl mixture: In a small bowl, combine the brown sugar, 1 tbsp cinnamon, and ½ tsp cardamom.

7. 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. 8

   Carefully spoon the remaining cake batter over the brown sugar layer and spread gently. Top with the remaining brown sugar swirl mixture.

9. 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. 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. 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!