This is a moist pound-cake-style loaf with a beautiful cinnamon-nut swirl inside and on top, finished with a drippy caramel-nut glaze. Perfect for breakfast, tea time, or dessert.
Serves: 8–10 slices
Prep time: 20 minutes
Bake time: 55–70 minutes
Ingredients
For the batter:
• 225 g (1 cup / 2 sticks) unsalted butter, softened
• 200 g (1 cup) granulated sugar (or half white + half light brown sugar)
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 300 g (2½ cups) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda (optional, for extra tenderness)
• ½ tsp salt
• 200 g (¾ cup + 2 Tbsp) plain yogurt, sour cream, or buttermilk (room temperature)
Optional twist (to make it even closer to banana-bread style):
Add 1–2 very ripe mashed bananas to the wet ingredients
For the cinnamon-nut swirl:
• 100 g (½ cup packed) light or dark brown sugar
• 2–3 Tbsp ground cinnamon (adjust to taste)
• 100–150 g (¾–1 cup) pecans or walnuts, roughly chopped
• 2–3 Tbsp melted butter (to bind into a sandy mixture)
For the caramel glaze:
• 150 g (1¼ cups) powdered sugar (icing sugar)
• 3–4 Tbsp caramel sauce (store-bought or homemade)
• 2–3 Tbsp heavy cream or milk (add more if needed for drizzling consistency)
• Extra chopped toasted pecans or walnuts for topping
Instructions
1. Preheat & prepare
Preheat oven to 160–170°C (325–340°F). Grease a 23–25 cm (9×5 inch) loaf pan and line with parchment paper (or use a loaf liner like in your photo).
2. Make the batter
In a large bowl, beat softened butter and sugar with an electric mixer until pale and fluffy (3–4 minutes).
Add eggs one at a time, beating well after each. Mix in vanilla.
In a separate bowl, whisk flour, baking powder, baking soda (if using), and salt.
Add dry ingredients to the butter mixture in 3 additions, alternating with the yogurt/sour cream in 2 additions. Mix just until combined—do not overmix.
3. Prepare the swirl
In a small bowl, mix brown sugar, cinnamon, chopped nuts, and melted butter until it forms a crumbly, sandy paste.
4. Assemble the loaf
Pour half the batter into the prepared pan.
Sprinkle most of the cinnamon-nut mixture evenly over the batter.
Pour the remaining batter on top.
Sprinkle the rest of the swirl mixture over the surface.
Use a knife or skewer to gently swirl the topping into the batter (don’t overdo it—you want visible layers).
5. Bake
Bake for 55–70 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
If the top browns too quickly, cover loosely with foil after 40 minutes.
Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
6. Glaze
Once the cake is cool or just slightly warm, whisk powdered sugar, caramel sauce, and cream until smooth and pourable (adjust with more cream or sugar if needed).
Drizzle generously over the top, letting it drip down the sides.
Immediately sprinkle with extra toasted chopped nuts.
Tips
• The cake tastes even better the next day—store in an airtight container at room temperature for up to 4 days.
• For extra crunch, toast the nuts lightly in a dry pan before adding them.
• If you want it less sweet, reduce the swirl sugar slightly or skip part of the glaze.