The Best Moist Cinnamon Loaf Cake with Streusel and Cream Cheese Glaze
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Indulge in the ultimate comfort with this unbelievably delicious Cinnamon Loaf Cake. This recipe delivers an incredibly soft and moist cake, featuring a beautiful cinnamon swirl baked right through its center. Its wonderfully fluffy texture is elevated by a delightful streusel topping and finished with a rich, tangy cream cheese glaze – a combination that evokes the beloved taste and feel of a classic cinnamon roll, but in an easy-to-bake loaf form. Perfect for breakfast, brunch, or an afternoon treat, this cake is sure to become a cherished favorite.
This Cinnamon Swirl Loaf Cake is a true masterpiece of flavor and texture. Every bite offers a tender, moist crumb complemented by a ribbon of spiced cinnamon sugar, creating an irresistible depth of flavor. The crunchy cinnamon streusel topping adds a delightful contrast, while the creamy, sweet, and slightly tangy cream cheese glaze brings everything together, making this loaf cake an extraordinary dessert or a special everyday delight. Its ease of preparation means you’ll want to bake this moist cinnamon loaf cake again and again!
If you’re a fan of quick bread recipes that deliver big on flavor with minimal effort, you’ll also love our One-Bowl Banana Bread, a simple and moist classic; the bright and zesty Lemon Pound Cake; and the wonderfully spiced Carrot Cake Loaf. Each offers a unique and satisfying baking experience.
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WHY THIS RECIPE WORKS
- Perfectly Moist Cinnamon Loaf Cake: This recipe is meticulously crafted to ensure the loaf cake remains exceptionally soft, moist, and tender. The combination of specific ingredients and mixing techniques prevents dryness, resulting in a melt-in-your-mouth texture that makes every bite a pleasure. The delicate cinnamon cake swirl further enhances the overall experience, infusing a warm, aromatic spice throughout.
- Irresistible Streusel Topping: A generous layer of cinnamon streusel crowns this loaf cake, providing a delightful textural contrast. The buttery, sugary, and spiced crumbs bake into a beautiful golden crunch, adding an extra dimension of flavor and an appealing visual element that makes this cake stand out.
- Decadent Cream Cheese Glaze: To complete this divine creation, a luscious cream cheese glaze is drizzled over the cooled loaf. This tangy-sweet topping not only adds moisture but also brings a rich, smooth finish that perfectly complements the spiced cake and crunchy streusel. It’s the secret ingredient that gives this loaf cake a luxurious, cinnamon bun-like quality, elevating it from a simple cake to a truly special dessert.
INGREDIENT NOTES
These are some of the key ingredients that contribute to the exceptional flavor and texture of this Cinnamon Loaf Cake. For a full list of ingredients with precise measurements, please refer to the recipe card below.
- All-Purpose Flour: The foundation of our cake, all-purpose flour provides structure and a light, airy crumb. For optimal results, I recommend using a brand with a protein content between 10-11%. This ensures the perfect balance of tenderness and stability in your loaf cake.
- Granulated Sugar: Beyond just sweetness, granulated sugar plays a crucial role in the cake’s moisture and tenderness. It helps to keep the cake soft and prevents it from drying out, contributing to that wonderfully moist texture we all love.
- Baking Powder and Baking Soda: These essential leavening agents work in harmony to give the cake its beautiful rise and light, fluffy texture. Ensure they are fresh for maximum effectiveness, as expired leavening can result in a dense cake.
- Salt: A pinch of salt is vital for balancing and enhancing all the other flavors in the cake. It elevates the sweetness and deepens the cinnamon notes, making the overall taste more complex and satisfying.
- Large Egg: Eggs contribute to the structure, richness, and moisture of the cake. Always ensure your egg is at room temperature before baking. This helps it emulsify better with other ingredients, creating a smoother, more uniform batter and a finer crumb. Take it out of the fridge 1-2 hours before you plan to start baking, depending on your kitchen’s warmth.
- Flavor-Neutral Oil: Using a neutral-flavored oil, such as canola oil or avocado oil, adds significant moisture to the cake without imparting any unwanted flavors. Oil also contributes to a more tender crumb that stays moist for longer compared to cakes made solely with butter.
- Sour Cream: Sour cream is a superstar ingredient for moisture and tenderness. Its acidity reacts with the baking soda, aiding in leavening, and its fat content ensures a rich, soft cake. It also contributes to the cake’s overall structure and a delightful subtle tang that complements the sweetness. Make sure it’s at room temperature for smooth incorporation.
- Unsalted Butter: Butter is key for developing a rich, delicious flavor and a wonderfully tender texture in the loaf cake. Like eggs and sour cream, it should be at room temperature to cream properly with sugar, incorporating air for a light and fluffy batter.
- Ground Cinnamon: The star spice of this recipe! Ground cinnamon is generously used in both the swirling batter and the crunchy streusel topping, infusing every layer of the cake with its warm, aromatic, and comforting flavor.
STEP BY STEP INSTRUCTIONS
Creating this delightful Cinnamon Loaf Cake is a rewarding experience. This recipe benefits from a stand mixer equipped with a paddle attachment, but a reliable electric hand mixer will also work wonderfully to achieve the perfect batter consistency.
Find the comprehensive list of ingredients and detailed instructions in the recipe card at the bottom of this page.
Begin by preheating your oven to 175ºC (350ºF) for a conventional oven. Prepare a 21.5 x 11.5 cm / 8.5 x 4.5 inch loaf pan by greasing it thoroughly and lining it with parchment paper, leaving an overhang on the longer sides to easily lift the baked cake out later.
STEP 1: Prepare the Streusel Topping. In a medium bowl, combine the all-purpose flour, dark brown sugar, ground cinnamon, and room temperature butter. Using an electric hand mixer, or even a fork and your fingertips, mix these ingredients together until a crumbly texture forms and no dry flour remains visible. The mixture should resemble coarse crumbs. Set this irresistible streusel aside for later use.
STEP 2: Cream Butter and Sugar. In the bowl of your stand mixer fitted with the paddle attachment (or a large mixing bowl with an electric hand mixer), add the softened room temperature butter and granulated sugar. Beat them together on high speed for about 2-3 minutes until the mixture becomes light, fluffy, and pale in color. This creaming process is crucial as it incorporates air, which contributes to the cake’s soft and tender crumb.
STEP 3: Incorporate Eggs and Dry Ingredients (First Half). Scrape down the sides of the bowl to ensure everything is well combined. Add the large eggs one at a time, mixing on medium speed after each addition until just combined. Be careful not to overmix. Once the eggs are incorporated, gently mix in half of your pre-sifted dry ingredients (flour, baking powder, baking soda, and salt) on low speed until just combined.
STEP 4: Add Wet Ingredients and Remaining Dry Ingredients. Pour in the sour cream, flavor-neutral vegetable oil, and vanilla extract. Mix on low speed until these wet ingredients are just combined. Then, add the remaining half of the dry ingredients to the batter. Mix on low speed until just incorporated, being careful not to develop the gluten too much, which can lead to a tough cake. Give the bowl a final scrape with a rubber spatula to ensure all ingredients from the bottom and sides are thoroughly mixed into the batter.
STEP 5: Create the Cinnamon Swirl and Assemble. Divide approximately half of the prepared cake batter into a separate bowl. To this half, add the specified amount of ground cinnamon. Gently fold the cinnamon into the batter using a rubber spatula until it’s evenly combined, creating a distinct cinnamon-flavored batter. Now, it’s time to assemble your loaf: alternate by adding spoonfuls of each of the two batters (plain and cinnamon) into your prepared loaf pan. Once all the batter is in, take a butter knife or a skewer and gently swirl the two batters together a few times to create that beautiful marbled effect. Finally, generously sprinkle the streusel topping evenly over the entire surface of the batter in the pan.
STEP 6: Bake and Cool the Loaf. Place the loaf pan into your preheated oven and bake for 60-65 minutes. The cake is done when a cake tester or a toothpick inserted into the center comes out clean, with no wet batter attached. Once baked, remove the cake from the oven and let it cool in the pan on a wire cooling rack for about 10-15 minutes. This allows the cake to set without breaking. After this initial cooling, gently lift the cake out of the pan using the parchment paper overhangs and transfer it directly to the wire rack to cool completely. It’s crucial for the cake to be fully cooled before applying the glaze.
STEP 7: Prepare and Drizzle the Cream Cheese Glaze. While the cake cools, prepare the decadent cream cheese glaze. In a mixing bowl, combine all the ingredients for the glaze (cream cheese, vanilla extract, powdered sugar, and milk). Mix them together thoroughly, using a whisk or an electric hand mixer, until the mixture is completely smooth and free of lumps. Adjust the consistency with a tiny bit more milk if needed, aiming for a pourable but not too thin glaze. Once the loaf cake is completely cooled, generously drizzle the cream cheese glaze over the top. Your delicious Cinnamon Loaf Cake is now ready to be sliced and enjoyed!
EXPERT BAKING TIPS
- Use a Kitchen Scale for Precision: For the most accurate and consistent baking results, I cannot stress enough the importance of using a kitchen scale. My recipes, including this one, are typically developed with grams as the default measurement. Measuring ingredients by weight rather than volume (cups) eliminates variations caused by packing density or measurement inaccuracies, ensuring your cake turns out perfectly every time. Precision is key in baking!
- Avoid Overmixing Your Batter: Once you start incorporating the dry ingredients into the wet ingredients, mix only until they are just combined. Overmixing develops the gluten in the flour, which can lead to a tough, dry cake with a chewy texture instead of a soft and tender one. After all the ingredients have been mixed together by your stand or hand mixer, I always recommend using a rubber spatula to give the batter one final, gentle fold by hand. This ensures that any pockets of unmixed ingredients at the bottom or sides of the bowl are fully incorporated without overworking the batter.
- Choosing the Right Baking Pan: The type of baking pan you use can significantly impact your cake’s final texture and crust. For the best result with this Cinnamon Loaf Cake, I strongly recommend using an aluminum baking pan. Aluminum pans are light in color, which means they reflect heat rather than absorbing it. This allows the cake to bake more gently and evenly, resulting in a softer, more uniformly golden crust and a moister interior. Always remember to grease your aluminum pan thoroughly and line it with parchment paper. If you opt for a dark-colored baking pan, be aware that it will attract and retain more heat, potentially leading to a darker, crispier crust and a slightly drier cake due to faster baking. Adjust baking time accordingly if using a dark pan.
- Room Temperature Ingredients are Key: Ensure all your cold ingredients, such as butter, eggs, and sour cream, are brought to room temperature before you begin mixing. Room temperature ingredients emulsify more effectively, creating a smoother, more homogeneous batter. This results in a lighter, fluffier cake with a superior texture. Cold ingredients can cause the batter to curdle and prevent proper air incorporation during the creaming process.
FAQ
The best way to tell if your loaf cake is perfectly baked is by using a cake tester or a simple wooden toothpick. Once the recipe’s recommended baking time has passed, gently insert the cake tester or toothpick into the very center of the cake. If it comes out clean, without any wet batter or moist crumbs clinging to it, then your cake is beautifully done and ready to be removed from the oven. If it comes out with wet batter, continue baking for a few more minutes and test again.
Absolutely! This cinnamon loaf cake is perfect for preparing in advance, making it ideal for entertaining or busy mornings. To maintain its freshness and the crispness of the streusel, I recommend baking the loaf cake as instructed, allowing it to cool completely, and then storing it in an airtight container or tightly wrapped with plastic wrap at room temperature. Hold off on adding the cream cheese glaze until you are just ready to serve it. This method ensures the streusel remains crunchy and the cake stays wonderfully moist.
While you can technically freeze most loaf cakes, I generally wouldn’t recommend freezing this particular Cinnamon Loaf Cake if it has the streusel topping. The primary reason is that upon thawing, the streusel topping tends to lose its delightful crunch and can become soft or even soggy. If you do wish to freeze it, I suggest doing so *without* the streusel and glaze, then adding those elements fresh after thawing for the best texture and flavor experience.
HOW TO STORE
Proper storage is essential to keep your Cinnamon Loaf Cake fresh and delicious. If the delectable cream cheese glaze has already been added, it’s crucial to store the Cinnamon Loaf Cake in an airtight container in the refrigerator to preserve both the cake’s freshness and the integrity of the glaze. When you’re ready to enjoy a slice, simply take the cake out of the refrigerator and let it come to room temperature for about 30-60 minutes before eating. This allows the cake to soften and the flavors to fully develop. Enjoy it within 2-3 days for optimal taste and texture.
If you have not yet added the cream cheese glaze, the Cinnamon Loaf Cake can be stored in an airtight container or securely covered by plastic wrap at room temperature. This is especially useful if you’re making it a day ahead and want to preserve the streusel’s crunch. In this unglazed state, the cake will remain fresh and delicious for 2-3 days.
Other Loaf Recipes To Try
- Best Pumpkin Bread with Streusel Topping and Pumpkin Spice Glaze
- 25 Best Summer Dessert Ideas
- 20 Best Easter Dessert Ideas
- Lemon Poppy Seed Cake
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Cinnamon Loaf Cake
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Equipment
- 21,5 x 11,5 cm (8,5×4,5 in) loaf pan
- Hand Mixer
- Stand Mixer
Ingredients
STREUSEL
- 60 g all-purpose flour
- 50 g dark brown sugar
- ½ teaspoon cinnamon
- 40 g butter room temperature
CINNAMON SWIRL LOAF CAKE
- 270 g all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 100 g butter room temperature
- 200 g granulated sugar
- 2 eggs room temperature
- 200 g sour cream 14-18% room temperature
- 30 g vegetable oil e.g. canola oil or avocado oil
- 1 ¼ teaspoon vanilla extract
- 1 ¼ tablespoon ground cinnamon
CREAM CHEESE GLAZE
- 50 g cream cheese
- 1 teaspoon vanilla extract
- 35 g powdered sugar
- 3-4 teaspoon milk
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it’s recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
STREUSEL
- In a medium bowl, combine the all-purpose flour, dark brown sugar, cinnamon, and softened butter. Mix together thoroughly, either using an electric hand mixer or a fork, until the mixture forms a crumbly texture with no dry flour remaining. Set this streusel aside while you prepare the cake batter.60 g all-purpose flour, 50 g dark brown sugar, ½ teaspoon cinnamon, 40 g butter
CINNAMON SWIRL LOAF CAKE
- Preheat your oven to 175ºC (350ºF) in a conventional setting. Prepare a 21.5 x 11.5 cm (8.5 x 4.5 inch) loaf pan by greasing it and lining it with parchment paper, leaving an overhang on the longer sides for easy removal.
- In a separate medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Whisk them briefly to combine evenly, then set the dry mixture aside.270 g all-purpose flour, ¾ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with an electric hand mixer), add the room temperature butter and granulated sugar. Beat on high speed for approximately 3 minutes, or until the mixture is visibly light, fluffy, and pale in color.100 g butter, 200 g granulated sugar
- Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the room temperature eggs one at a time, mixing on medium speed after each addition until thoroughly combined. Continue to scrape down the sides as needed.2 eggs
- With the mixer on low speed, gradually add half of the sifted flour mixture to the wet ingredients until just combined. Next, add the sour cream, vegetable oil, and vanilla extract; mix until just incorporated. Finally, add the remaining half of the flour mixture and mix on low speed until the batter is barely combined. Ensure you don’t overmix. Use a rubber spatula to give the bowl a final scrape, making sure all ingredients from the bottom and sides are fully incorporated into the batter.200 g sour cream 14-18%, 30 g vegetable oil, 1 ¼ teaspoon vanilla extract
- Transfer half of the prepared cake batter into a separate mixing bowl. To this half, add the ground cinnamon. Gently fold the cinnamon into the batter using a rubber spatula until it’s evenly distributed and no streaks of cinnamon remain, creating your cinnamon swirl batter.1 ¼ tablespoon ground cinnamon
- To assemble the loaf, alternate by adding spoonfuls of each of the two batters (the plain vanilla batter and the cinnamon batter) into the prepared loaf pan. Once all the batter is in, use a butter knife or a skewer to gently swirl the two batters together a few times, creating a beautiful marbled pattern. Finally, evenly sprinkle the reserved streusel topping over the entire surface of the batter.
- Bake the loaf cake for 60-65 minutes. To check for doneness, insert a cake tester or toothpick into the center of the cake; it should come out clean. Once baked, remove the cake from the oven and let it cool in the pan on a wire cooling rack for approximately 10 minutes. After this initial cooling, carefully remove the cake from the tin by lifting the parchment paper and transfer it to the wire rack to cool down completely before glazing.
CREAM CHEESE GLAZE
- In a clean mixing bowl, combine all the ingredients for the cream cheese glaze: cream cheese, vanilla extract, powdered sugar, and milk. Whisk or mix with an electric hand mixer until the mixture is completely smooth and creamy. Add the glaze over the completely cooled loaf cake just before you are ready to serve it. A quick tip: if you apply the cream cheese glaze too far in advance, the delicious streusel topping might soften, losing its delightful crunch.50 g cream cheese, 1 teaspoon vanilla extract, 35 g powdered sugar, 3-4 teaspoon milk