Swirl spice cake recipe: Deliciously easy to make at home

Ingredients for Swirl spice cake

• 120 g pecans, coarsely chopped

• 80 g savoury-to-sweet coffee spice mix

• 75 g light brown sugar

• 45 g plain flour

• 5 ml kosher salt

• 60 g unsalted butter, melted

• Nonstick cooking oil spray or 60 g room-temperature unsalted butter (for pan)

• 250 g plain flour

• 2.5 ml baking powder

• 1.25 ml baking soda

• 2.5 ml kosher salt, plus more

• 250 g caster sugar

• 170 g unsalted butter, room temperature

• 3 large eggs, room temperature

• 120 ml soured cream, room temperature

• 10 ml vanilla extract

• 28 g icing sugar

• 5 ml orange juice (or more)

How to make Swirl spice cake

1. Whisk together the pecans, spice mixture, brown sugar, flour, and salt in a small bowl until well combined. Drizzle in the melted butter and mix until clumps form. Set aside.

2. Preheat the oven to 160°C (fan) or 170°C (conventional). Lightly grease an 8½ x 4½ inch (22 x 11 cm) loaf pan with non-stick spray. Line the base and sides with parchment paper, leaving some overhang on the long sides. Press the paper into the pan, then turn it over so the greased side is facing up.

3. In a medium bowl, whisk together the flour, baking soda, baking powder, and ½ teaspoon of salt until evenly combined.

4. In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter on medium-high speed until very light and fluffy, about 6–8 minutes. Scrape down the sides of the bowl halfway through.

5. Reduce the mixer speed to medium. With the motor running, add the eggs one at a time, beating to incorporate each one and scraping down the sides of the bowl after each addition.

6. Lower the mixer speed to low, then add half of the dry ingredients and mix just until combined. Add the sour cream and vanilla, beating until combined. Finally, add the remaining dry ingredients and beat until fully incorporated.

7. Scrape half of the batter into the prepared pan. Top with the streusel mixture (it may seem like a lot, but use all of it), then spread the remaining batter over the top.

8. Using a butter knife, drag it back and forth from one long side to the other, creating a marble effect with the streusel. Smooth the surface.

9. Bake the cake for 80–90 minutes, or until a skewer inserted into the centre comes out clean. Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes.

10. Run a small knife around the edges of the cake to loosen it if necessary, then lift it out of the pan using the parchment paper and place it on the rack. Peel away the parchment and let the cake cool completely.

11. In a small bowl, combine the icing sugar and a pinch of salt. Mix in the orange juice, adding a teaspoon more if needed, until you achieve a thick but pourable icing. Drizzle over the cooled cake and allow it to set for about 15 minutes before serving.

12. Do ahead: The cake can be baked up to 3 days in advance. Store it in an airtight container at room temperature.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.