Cinnamon Walnut Swirl Cake

This simple, nutty and aromatic Cinnamon Walnut Swirl Cake was baked in mid October for a colleague who loves cinnamon as well as walnut. She was so delighted with this cake - a combination of her 2  favourites into one cake :)

Cinnamon Walnut Swirl Cake
(Source: Double Batch)

Ingredients:

* 1/3 cup sugar (I used golden castor sugar)

* 1/2 cup finely chopped pecans, toasted (I used walnut)

* 2 teaspoons ground cinnamon

* 1 cup sugar (I used only 1/2 cup golden castor sugar)

* 2 cups all-purpose flour

* 1 teaspoon baking powder

* 1/2 teaspoon salt

* 1 egg

* 1 cup milk

* 1 teaspoon vanilla

* 1/3 cup cooking oil

Baking Steps:

1. Preheat oven to 175 degree C. Grease the bottom and sides of a 9 x 5 loaf pan.
2. Combine 1/3 cup of sugar, walnut, and cinnamon. Set aside.
3. Combine 1/2 cup of sugar, flour, baking powder, and salt. In a separate bowl, beat egg. Then, stir in milk, vanilla and oil. Make a well in the flour mixture and add the egg mixture. Stir just until mixed. Do not over mix.
4. Pour half of the batter into loaf pan. Sprinkle with half of the cinnamon walnut mixture. Pour the remaining half of the batter on top, followed by the rest of the cinnamon walnut mixture. Use a fork or knife, swirl the batter & cinnamon-walnut mixtures together with a zip-zap and and circular motion.
5. Bake for 40 to 50 minutes or until done. Cool in pan for about 10 minutes. Then, cool completely on a wire rack.