Cinnamon Roll Loaf Cake
Prep. Time:
25 mins
Total Time:
50 mins
Serves:
12
Relaxed Recipes, inspired by Illyin
Author:
Ingredients
Bottom Layer:
1.5 cups (185 g) pecans, chopped
3 cups (360 g) all-purpose flour
1.5 cups (350 ml) milk
1 cup (200 g) caster sugar
1 heaped tablespoon baking powder
2 eggs
2 teaspoons vanilla powder
¼ teaspoon salt
55 g butter, melted
Top Layer:
220 g butter, softened
1 cup (180 g) soft brown sugar
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
Glaze:
2 cups (200 g) powdered sugar
5 tablespoons milk
1 teaspoon vanilla extract
Pantry Essentials inspired by this recipe
Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease and prepare two loaf tins (mine were 10” x 5.5” - adjust the amount a little to work with your own size tins). Layer the pecans evenly over the base of the tins.
Mix flour, milk, caster sugar, baking powder, eggs, vanilla powder, and salt together in a large mixing bowl. Stir in melted butter. Pour batter into the prepared loaf tins.
Beat butter, brown sugar, flour, and cinnamon together until smooth. Lower spoonfuls into the batter in the loaf tin, evenly spread.
Swirl the top layer into the bottom layer with a knife or skewer for a marble effect. Try to leave the pecans unmoved but don’t worry if they end up suspended in the batter.
Bake for 25 to 30 minutes.
Mix powdered sugar, milk, and vanilla extract until smooth.
Drizzle over warm cake and serve.
