70 minutes
A warm and wholesome snacking cake made with whole wheat flour, cinnamon, and a touch of vanilla.
Light brown sugar
cups
Plain Yogurt, or buttermilk
cups
tablespoons
teaspoons
each
cups
cups
teaspoons
teaspoons
teaspoons
Unsalted Butter, melted
cups
1. Prepare the Oven and Pan
Preheat your oven to 350°F and grease a 9 × 5-inch loaf pan.
2. Mix Wet Ingredients
Combine the light brown sugar, plain yogurt (or buttermilk), vanilla extract, and ground cinnamon in a large mixing bowl.
3. Add Eggs
Whisk in the eggs until fully incorporated.
4. Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and kosher salt.
5. Mix Wet and Dry Ingredients
Gradually combine the wet and dry mixtures, stirring until the batter is uniform.
6. Fold in Butter
Gently fold in the melted unsalted butter in three parts.
7. Bake the Cake
Transfer the batter into the prepared loaf pan and bake for 50 to 55 minutes until golden brown and a tester comes out clean.
8. Cool and Serve
Allow the cake to cool in the pan for 5 minutes before transferring it to a wire rack to cool completely. Then, slice and serve.
Since this is a simple cake, the quality of your ingredients will significantly affect the outcome. Use fresh, high-quality whole wheat flour and a good cinnamon variety, like Ceylon or Saigon cinnamon, for a more complex flavor.
Spoon the flour into the measuring cup and level it off with a knife, or better yet, weigh the flour for accuracy. This prevents overpacking and ensures your cake doesn't turn out too dense.
Gently fold the dry ingredients into the wet just until combined. Overmixing can lead to a tough cake because it develops the gluten too much. It's okay if there are a few lumps.
Use a toothpick or a cake tester inserted into the center of the cake to check for doneness. It should come out clean or with a few moist crumbs attached. Avoid overbaking, as whole wheat flour can make the cake dry.
Make sure your eggs and any dairy ingredients are at room temperature before mixing. This will help them emulsify better, resulting in a cake with a more even crumb.
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