Cinnamon Swirl Santa Loaf Cake

Cinnamon Sugar Mixture:

• 2 Tbsp brown sugar
• 2 Tbsp granulated sugar
• 1/2 tsp ground cinnamon

Cake:

• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1/2 cup sour cream
• 2 large eggs, room temperature
• 1/2 tsp vanilla
• 1/3 cup whole milk, room temperature

Preheat oven to 350°F. Prepare Santa’s Sleigh Loaf pan with baking spray containing flour.

In a small bowl, blend sugars with cinnamon for swirl filling and set aside.

For cake, combine flour, baking soda and salt in a small bowl and set aside. With an electric mixer, cream butter and sugar until fluffy. Mix in sour cream. Add eggs one at a time, blending between each addition. Stir in vanilla. Add flour mixture alternately with milk and mix just until blended.
Pour enough batter into pan just to cover the design (about 1/3 of the batter). On a towel covered counter, tap pan gently to settle batter into the design and remove air bubbles. Add another 1/3 of the batter spreading evenly. Sprinkle cinnamon sugar mixture over batter. Gently pour the remaining batter over the cinnamon sugar and spread evenly. With a knife, swirl batter across the pan, side to side. Tap pan on towel covered counter once again to release air bubbles. Bake loaf for 40 – 45 minutes or until toothpick inserted in center comes out clean. Cool cake in pan for 10 minutes then invert onto a cooling rack.