There's something magical about a freshly baked cinnamon loaf cake. The warm spice, the moist crumb, and that sweet frosting on top: pure comfort in every slice. But this version takes it a step further.
Inspired by the Dutch holiday Sinterklaas, this loaf cake is finished with crushed speculaas cookies, giving it a crunchy, spiced topping that makes it stand out from your average cinnamon cake.
If you've never tried speculaas before, think of them as spiced shortcrust cookies - similar to Biscoff cookies - that are beloved in the Netherlands. Their flavor comes from a fragrant mix of cinnamon, nutmeg, cloves, and cardamom, which perfectly complements the cozy cinnamon base of this loaf cake.
What is Sinterklaas?
In the Netherlands, Sinterklaas is celebrated on December 5th, and it's one of the most beloved holidays of the year. Children leave out their shoes for small gifts, songs are sung, and the holiday is filled with traditional treats. Among them are speculaas cookies. This cinnamon loaf cake with speculaas topping is my twist on that tradition, bringing a little Dutch holiday cheer into an American kitchen. See al my Dutch recipes here.
Why You'll Love This Cinnamon Loaf Cake
- Warm and cozy flavor - Cinnamon runs through the batter, giving every bite that holiday feeling.
- Festive topping - A simple glaze drizzled over the cake is sprinkled with crushed speculaas (or gingersnaps if you can't find speculaas).
- Perfect for gatherings - Whether it's a holiday brunch, an afternoon coffee break, or dessert at a holiday party, this loaf cake feels special without being complicated.
- Make-ahead friendly - The cake keeps well for a couple of days, making it easy to bake in advance.
Ingredient Breakdown
Here's a closer look at what makes this cake work:
- Butter - Creates a tender, moist crumb.
- Brown sugar - Adds sweetness and depth of flavor with its subtle molasses notes.
- Syrup (light corn syrup or golden syrup) - Gives the batter extra moisture and enhances the sweetness.
- All-purpose flour + baking powder - The foundation for a light, fluffy loaf.
- Cinnamon + Dutch cookie spices - The star flavors. If you can't find a premade speculaas spice blend, substitute pumpkin pie spice.
- Eggs - Provide structure and richness.
- Speculaas cookies (or Biscoff cookies) - Crushed into pieces for a festive, crunchy topping.
- Powdered sugar + water - The simple glaze that ties it all together.
Frequently Asked Questions
Use gingersnaps or Biscoff cookies as a substitute, they have a similar spiced flavor.
Yes, freeze the unglazed loaf (wrapped tightly in plastic and foil) for up to 3 months. Thaw overnight and glaze before serving.
Overbaking is the most common cause. Check your cake at the 50-minute mark and pull it from the oven as soon as a toothpick comes out clean.
Cinnamon Loaf Cake
Equipment
- loaf pan (9x5 inch)
- mixing bowl
- whisk
Ingredients
For the cake
- ¾ cup unsalted butter (softened)
- ¾ cup light brown sugar
- 2 tablespoon light corn syrup (or golden syrup)
- 3 eggs
- ⅔ cup all-purpose flour
- 2 teaspoon baking powder
- 4 teaspoon cinnamon (or Dutch speculaas spice blend)
- pinch of salt
For the frosting and topping
- 1 cup powdered sugar
- 2-3 tablespoon water (adjust as needed)
- 3 speculaas cookies (or 4-5 Biscoff cookies)
Instructions
- Preheat oven to 325°F (160°C). Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
- Make the batter: In a large bowl, cream the butter, brown sugar, and corn syrup until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Combine dry ingredients: Sift together the flour, baking powder, salt, and cinnamon. Gradually add to the wet mixture, mixing just until combined.
- Bake the cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
- Make the frosting: In a small bowl, whisk the powdered sugar with water, adding a few drops at a time until the glaze is thick but pourable.
- Decorate: Drizzle the frosting over the cooled cake and sprinkle with crushed speculaas cookies. Allow to set before slicing.
Leave a Reply