Soft vanilla cinnamon loaf cake
A soft vanilla and cinnamon loaf cake, simple to prepare and easy to make again.
An even crumb, a gentle vanilla and just enough cinnamon for an everyday cake.
Ingredients
Batter
- 140 g melted unsalted butter
- 140 g sugar
- 3 eggs
- 180 g T55 flour
- 1 tsp baking powder
- 6 cl whole milk
- 1 Bourbon vanilla bean
- 0.5 tsp Madagascar cinnamon
Method
-
Mix the base (6 min)
Whisk the eggs and sugar, then add the melted butter, the vanilla and the milk. -
Add the dry ingredients (4 min)
Fold in the flour, baking powder and cinnamon without overworking the batter. It should stay supple and glossy. -
Bake the cake (45 min)
Pour into a loaf tin and bake until a knife blade comes out almost dry. Let it cool slightly before slicing.
Why this recipe works
The cinnamon is deliberately kept discreet so it supports the vanilla without covering it.
Mistakes to avoid
An oven that is too hot or an overmixed batter dries out the crumb and kills the softness.
Storage and serving
The cake keeps very well for 24 to 48 hours wrapped in film. It also makes a lovely base for a refined breakfast or afternoon treat.
Tips
- Crumb: Do not overmix after adding the flour, to keep a fine, soft crumb.
- Signature: Add a touch of vanilla sugar as it comes out of the oven if you want a more indulgent first bite.
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A simple recipe to enjoy the vanilla bean and your baking essentials.
FAQ
- Can the vanilla bean be replaced with vanilla sugar?
- Yes, but the bean brings a cleaner, more natural depth.
- Which cinnamon should you use in a vanilla loaf cake?
- A mild cinnamon, in a small amount, so the vanilla leads the flavor profile.