Loaf Cake Recipes

Loaf Cake Recipes – Baking in the fall means adding cinnamon to just about every dessert, and this cinnamon cake celebrates the cozy spice in the best possible way!

Soft, buttery vanilla cake is paired with a cinnamon sugar ribbon and frosting for an effortless bread cake that tastes like freshly baked snickerdoodle cookies.

Loaf Cake Recipes

Loaf Cake Recipes

To make the cinnamon swirl, spoon half of the dough into the loaf pan, smoothing it out with a spatula. Tap the pan hard to reduce air bubbles. Sprinkle a generous layer of sugar and cinnamon over the dough. Spoon the remaining cake batter into the tin and smooth the top with a spatula.

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Sprinkle the remaining cinnamon sugar over the top of the cake batter and bake until the cake is golden brown and the top springs back to the touch. As the cake bakes, the cinnamon-sugar frosting forms the same ripples characteristic of snickerdoodle cookies.

To make the vanilla frosting, whisk together the melted butter, salt, vanilla, powdered sugar, and milk in a small bowl until smooth and creamy. Drizzle the cake with vanilla butter frosting and allow to set before slicing and serving.

This simple and delicious cinnamon bun tastes like snickerdoodles! With a swirl of cinnamon sugar and vanilla frosting, you’ll love this easy cake. The honey tea cake is a delight during the long summer days. It’s the perfect tea cake recipe to make at afternoon tea time or for any summer hosting event. The honey cake is thick and buttery with a delicious honey sauce to keep it moist and sweet. It doesn’t get better than this 🙂

Bread, bread, bread… I’ve always had a hate relationship with them. On the one hand, growing up in Algeria, we used to go to a bakery and buy this bread, but it was too dry for my taste. So I’ve sworn off tea cakes or bread cakes in general unless they are dense and full of flavor. Something like my Healthy Pumpkin Bread with chocolate chips or my Pecan Banana Bread with Streusel Topping or even the famous starbucks lemon loaf because let’s be honest… This cake melts in your mouth, delicious.

Orange Loaf Cake

But my point is, I absolutely hate breads that are bland and dry. Those are two things I don’t want in my bread cakes. Which is why I decided it was finally time to share something that would benefit my fellow dry bread haters!

This time I bring you a honey tea cake full of buttery goodness, plus egg yolks to make it more moist and greasy. We don’t stop there, no… We go further and make a honey syrup for it, so that it is as moist as possible with those incredible honey notes.

So after several failed batches of bread cakes in our house, we finally found the secret! Fat is key, so don’t be shocked to see the amount of butter and egg yolks we use in this recipe. It’s worth it, and at the end of the day it’s a treat.

Loaf Cake Recipes

Definitely not meant to be eaten in one go! Don’t forget to share your baked goods, always! It will make people happy and make you feel better about having self control when it comes to yummy treats like this :)… That’s my tip of the day!

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As if I didn’t already speak so highly of this lemon tea cake… But I have no problem saying it again and again!

I like to use vanilla paste for this recipe because you can see the lovely vanilla particles after you cut your gingerbread. But if you don’t have it and want to use something you have on hand, you can use vanilla bean or vanilla extract. If you are using vanilla extract use 1 tsp and if using a real vanilla bean use ½ vanilla bean and save the other half for next time or maybe make my Vanilla Italian Meringue Buttercream 😉

First, start by preheating your oven to 350F, then grease and flour an 8.5×4.5-inch baking dish and set it aside.

In the bowl of a mixer, sift the flour, baking powder, salt. Add the sugar and mix until incorporated (about 20 seconds). Add the softened butter and half of the egg mixture and beat over medium-low heat until incorporated (about 3 minutes). Now increase the speed to medium-high and beat for another 3 minutes to get a thick and airy cake batter. Lower the speed again and add the rest of the egg mixture and mix gently until incorporated (about 2 minutes)

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Pour the batter into the prepared pan and bake for 35-45 minutes. You’ll know the cake is done when it no longer wobbles in the center, the top is golden brown, and a wooden skewer knife comes out clean when inserted into the center.

5 minutes before removing the tea cake, prepare the honey syrup. Mix the honey with the water in a measuring cup or small bowl and mix until you get a smooth syrup. Brush the top of the bread with the honey syrup immediately after removing it. You can also water over the top if you don’t have a brush.

Remove the bread from the oven and let it cool for 20 minutes, running a spatula around the edges, pull it out and let it cool on a wire rack for another 20 minutes. Serve immediately or store in an airtight container in the refrigerator for up to 4 days.

Loaf Cake Recipes

Cakes can dry out very easily if they are overbaked. But I’m here to show you exactly how you can make sure your cake doesn’t overbake.

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As ovens differ so much, it is absolutely necessary to know how to test the cake for doneness.

To test your bread, insert a knife or wooden skewer into the center of the cake. If it comes out clean, the cake is ready. There may also be some dry crumbs on the knife, which also indicates that the cake is done. When the bread is taken out of the oven it will continue to bake, so some dry crumbs are fine. You want to make sure the knife or wooden skewer isn’t covered in cake batter yet, as this indicates the bread isn’t done yet.

If you don’t have a wooden skewer and don’t want to skewer the bread with a knife, shake the pan slightly and see if the cake continues to wobble. If it wobbles, it means the dough is still raw and needs more cooking. If not, you’re done.

You can also use your finder, gently push down the top center part of the loaf. If the cake springs back, you’ll know the cake is done, but if the cake has an indentation, you’ll need to bake a little longer.

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In short, your cake needs to be springy to the touch, golden brown, and not wobble when you move the pan.

If you tried this recipe, be sure to give it a 5 star rating by clicking the 5 stars below the title and description 🙂

Calories: 224 Calories Carbohydrates: 17 g Protein: 3 g Fat: 16 g Saturated Fat: 5 g Cholesterol: 91 mg Sodium: 368 mg Potassium: 43 mg Fiber: 1 g Sugar: 6 g Vitamin A: 709 IU Calcium: 45 mg Iron: 1 mg

Loaf Cake Recipes

Keyword easy cake, easy bread recipe, easy tea cake recipe, honey cake, honey tea cake, bread, moist summer cake, tea cake

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Thanks so much for making it this far, if you tried and loved this recipe, be sure to rate it and leave a comment below to let us know. It always makes me smile to read what you guys have to say!

This post may contain affiliate posts, which means that at no cost to you, I will receive a small percentage of every purchase you make! . It’s a light vanilla sponge, topped with creamy vanilla cream and sprinkles. Pound cakes are also known as pound cakes, this is because they were traditionally made with 1 pound (one pound) of each ingredient – butter, eggs, flour and sugar. This cake is made with five ingredients as I added a little vanilla extract for a wonderful flavor. It’s a great cake to make if you’re new to baking!

I love vanilla and anything vanilla flavored – I think it’s a universally loved flavor! The most popular ice cream flavor in the world is vanilla, and a big scoop of it would taste so good with a slice of this cake! This was actually a reader requested recipe – be sure to let me know if you have any recipe requests! The best way is in the comments or on my Instagram profile.

To make the cake, mix the butter

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