Recipes, re-invented from cooking shows
Cinnamon Roll Loaf Cake
Prep. Time:
Baking Time:
Total Time:
25 mins
25 mins
50 mins
Serves:
12
word
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) light brown sugar
2 tablespoons all-purpose flour
3 tspn ground Ceylon cinnamon
Glaze:
2 cups (200 g) powdered sugar
5 tablespoons milk
1 teaspoon vanilla powder
Why buy a pot when you only need a pinch? Some ingredients can be bought from us in small quantities
Ceylon Cinnamon
For this recipe, you need:
3 tspn
$1.08
Vanilla Powder
For this recipe, you need:
3 tspn
$1.29
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 powder until smooth.
Drizzle over warm cake and serve.
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