<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
Serves:<\/strong> 8\u201310 slices<\/p>\n\n\n\n Prep time:<\/strong> 20 minutes<\/p>\n\n\n\n Bake time:<\/strong> 55\u201370 minutes<\/p>\n\n\n\n Ingredients<\/strong><\/p>\n\n\n\n For the batter:<\/strong><\/p>\n\n\n\n \u2022 <\/strong>225 g (1 cup \/ 2 sticks) unsalted butter, softened<\/p>\n\n\n\n \u2022 <\/strong>200 g (1 cup) granulated sugar (or half white + half light brown sugar)<\/p>\n\n\n\n \u2022 <\/strong>3 large eggs, room temperature<\/p>\n\n\n\n \u2022 <\/strong>1 tsp vanilla extract<\/p>\n\n\n\n \u2022 <\/strong>300 g (2\u00bd cups) all-purpose flour<\/p>\n\n\n\n \u2022 <\/strong>1 tsp baking powder<\/p>\n\n\n\n \u2022 <\/strong>\u00bd tsp baking soda (optional, for extra tenderness)<\/p>\n\n\n\n \u2022 <\/strong>\u00bd tsp salt<\/p>\n\n\n\n \u2022 <\/strong>200 g (\u00be cup + 2 Tbsp) plain yogurt, sour cream, or buttermilk (room temperature)<\/p>\n\n\n\n Optional twist (to make it even closer to banana-bread style):<\/strong><\/p>\n\n\n\n Add 1\u20132 very ripe mashed bananas to the wet ingredients<\/p>\n\n\n\n For the cinnamon-nut swirl:<\/strong><\/p>\n\n\n\n \u2022 <\/strong>100 g (\u00bd cup packed) light or dark brown sugar<\/p>\n\n\n\n \u2022 <\/strong>2\u20133 Tbsp ground cinnamon (adjust to taste)<\/p>\n\n\n\n \u2022 <\/strong>100\u2013150 g (\u00be\u20131 cup) pecans or walnuts, roughly chopped<\/p>\n\n\n\n \u2022 <\/strong>2\u20133 Tbsp melted butter (to bind into a sandy mixture)<\/p>\n\n\n\n For the caramel glaze:<\/strong><\/p>\n\n\n\n \u2022 <\/strong>150 g (1\u00bc cups) powdered sugar (icing sugar)<\/p>\n\n\n\n \u2022 <\/strong>3\u20134 Tbsp caramel sauce (store-bought or homemade)<\/p>\n\n\n\n \u2022 <\/strong>2\u20133 Tbsp heavy cream or milk (add more if needed for drizzling consistency)<\/p>\n\n\n\n \u2022 <\/strong>Extra chopped toasted pecans or walnuts for topping<\/p>\n\n\n\n Instructions<\/strong><\/p>\n\n\n\n 1. Preheat & prepare<\/strong> 2. Make the batter<\/strong> 3. Prepare the swirl<\/strong> 4. Assemble the loaf<\/strong> 5. Bake<\/strong> 6. Glaze<\/strong> Tips<\/strong><\/p>\n\n\n\n \u2022 <\/strong>The cake tastes even better the next day\u2014store in an airtight container at room temperature for up to 4 days.<\/p>\n\n\n\n \u2022 <\/strong>For extra crunch, toast the nuts lightly in a dry pan before adding them.<\/p>\n\n\n\n \u2022 <\/strong>If you want it less sweet, reduce the swirl sugar slightly or skip part of the glaze.<\/p>\n","protected":false},"excerpt":{"rendered":" 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\u201310 slices Prep time: 20 minutes Bake time: 55\u201370 minutes Ingredients For the batter: \u2022 225 g (1 cup \/ 2 sticks) unsalted butter, softened \u2022 … Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":10430,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-10429","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/yum.familyfreshrecipes.com\/wp\/wp-json\/wp\/v2\/posts\/10429","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/yum.familyfreshrecipes.com\/wp\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/yum.familyfreshrecipes.com\/wp\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/yum.familyfreshrecipes.com\/wp\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/yum.familyfreshrecipes.com\/wp\/wp-json\/wp\/v2\/comments?post=10429"}],"version-history":[{"count":1,"href":"https:\/\/yum.familyfreshrecipes.com\/wp\/wp-json\/wp\/v2\/posts\/10429\/revisions"}],"predecessor-version":[{"id":10431,"href":"https:\/\/yum.familyfreshrecipes.com\/wp\/wp-json\/wp\/v2\/posts\/10429\/revisions\/10431"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/yum.familyfreshrecipes.com\/wp\/wp-json\/wp\/v2\/media\/10430"}],"wp:attachment":[{"href":"https:\/\/yum.familyfreshrecipes.com\/wp\/wp-json\/wp\/v2\/media?parent=10429"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/yum.familyfreshrecipes.com\/wp\/wp-json\/wp\/v2\/categories?post=10429"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/yum.familyfreshrecipes.com\/wp\/wp-json\/wp\/v2\/tags?post=10429"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Preheat oven to 160\u2013170\u00b0C (325\u2013340\u00b0F). Grease a 23\u201325 cm (9\u00d75 inch) loaf pan and line with parchment paper (or use a loaf liner like in your photo).<\/p>\n\n\n\n
In a large bowl, beat softened butter and sugar with an electric mixer until pale and fluffy (3\u20134 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\u2014do not overmix.<\/p>\n\n\n\n
In a small bowl, mix brown sugar, cinnamon, chopped nuts, and melted butter until it forms a crumbly, sandy paste.<\/p>\n\n\n\n
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\u2019t overdo it\u2014you want visible layers).<\/p>\n\n\n\n
Bake for 55\u201370 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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n