Cinnamon Loaf Cake
Bake a moist cinnamon loaf cake inspired by Dutch speculaas cookies. This Sinterklaas cake is topped with spiced frosting and crunchy cookie crumbles.
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.
Notes
This cake is best enjoyed within 2–3 days. Store it wrapped at room temperature. Keep in mind that the cookie topping will soften after the first day, but the flavor will still be delicious.