Baby marrow loaf cake with cinnamon-sugar swirl

Baby marrow works its magic to make this cinnamon-sugar loaf cake extra moist and tender.

Baby marrow loaf cake with cinnamon-sugar swirl

HANDS-ON TIME 25 min | TOTAL TIME 2 hours | MAKES 2 loaves

INGREDIENTS

BABY MARROW LOAF

• 2/3 cup unsalted butter, melted
• 1½ cups sugar
• 4 eggs
• 4 cups flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 Tbsp. ground cinnamon
• 1 tsp. salt
• ½ cup milk
• 2 cups grated baby marrow, skin on, patted dry
• 1/3 cup sugar, extra
• 1 Tbsp. cinnamon

VANILLA BUTTERCREAM

• 170 grams butter, softened
• 340 grams icing sugar, sifted
• 1 tsp. vanilla paste
• 2 Tbsp. milk, for consistency

METHOD

BABY MARROW LOAF

PREHEAT oven to 180ºC. Line two loaf tins with baking paper.

PLACE butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Cream until light and fluffy. Add the eggs one at a time, beating well in between each addition.

SIEVE the dry ingredients over the egg mixture. Mix until half combined, then add the milk and grated baby marrow. Mix until fully incorporated.

COMBINE extra sugar and cinnamon in a bowl and stir until evenly combined.

SPOON half of the batter into the tins. Sprinkle a thin, even layer of cinnamon sugar over the top of the batter, then spoon over the rest of the batter and smooth over.

BAKE for 50 minutes to 1 hour, covering the tops with tin foil if the loaves brown too much. Test for doneness by inserting a skewer into the middle of the loaves – they are ready when a skewer comes out clean. Remove and place on a wire rack to cool for 30 minutes.

VANILLA BUTTERCREAM

PLACE butter and icing sugar in the bowl of a stand mixer. Using a paddle attachment, beat until combined. Add the vanilla paste and beat for 2 minutes until creamy and fluffy, adding milk to loosen the mixture if necessary.

ONCE cooled, remove loaves from their tins and place on serving plates. Generously spread some vanilla buttercream on to the top of each and finish with a sprinkle of cinnamon sugar.

Tip from the team: We used 12 x 20 cm tins. As these cakes bake for a long time, make sure to adjust the time if you’re using a smaller, longer tin.

Print Recipe

Baby marrow loaf cake with cinnamon-sugar swirl

Prep Time: 25 min Total Time: 2 hours

Ingredients

• BABY MARROW LOAF
• 2/3 cup unsalted butter, melted
• 1½ cups sugar
• 4 eggs
• 4 cups flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 Tbsp. ground cinnamon
• 1 tsp. salt
• ½ cup milk
• 2 cups grated baby marrow, skin on, patted dry
• 1/3 cup sugar, extra
• 1 Tbsp. cinnamon
• VANILLA BUTTERCREAM
• 170 grams butter, softened
• 340 grams icing sugar, sifted
• 1 tsp. vanilla paste
• 2 Tbsp. milk, for consistency

Instructions

BABY MARROW LOAF

1

PREHEAT oven to 180ºC. Line two loaf tins with baking paper.

2

PLACE butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Cream until light and fluffy. Add the eggs one at a time, beating well in between each addition.

3

SIEVE the dry ingredients over the egg mixture. Mix until half combined, then add the milk and grated baby marrow. Mix until fully incorporated.

4

COMBINE extra sugar and cinnamon in a bowl and stir until evenly combined.

5

SPOON half of the batter into the tins. Sprinkle a thin, even layer of cinnamon sugar over the top of the batter, then spoon over the rest of the batter and smooth over.

6

BAKE for 50 minutes to 1 hour, covering the tops with tin foil if the loaves brown too much. Test for doneness by inserting a skewer into the middle of the loaves – they are ready when a skewer comes out clean. Remove and place on a wire rack to cool for 30 minutes. 

VANILLA BUTTERCREAM

7

PLACE butter and icing sugar in the bowl of a stand mixer. Using a paddle attachment, beat until combined. Add the vanilla paste and beat for 2 minutes until creamy and fluffy, adding milk to loosen the mixture if necessary.

8

ONCE cooled, remove loaves from their tins and place on serving plates. Generously spread some vanilla buttercream on to the top of each and finish with a sprinkle of cinnamon sugar.

Notes

Tip from the team: We used 12 x 20 cm tins. As these cakes bake for a long time, make sure to adjust the time if you’re using a smaller, longer tin.

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ALSO SEE: Loaded baby marrow smoothie

ALSO SEE: Quick & easy baby marrow pasta

Kirsty Buchanan

Kirsty is the food assistant on the Food&Home team. Usually baking up a storm, snapping pics on her camera or buried in her beloved recipe books, she also spends her time tinkering on the piano, doing contemporary dancing and enjoying the beautiful outdoors.