How To Make The Cake

• Preheat the oven to 350°F, and line an 8X4 inch loaf pan with parchment paper.
• Sift the flour, corn starch, baking soda, baking powder, and salt. Set them aside.
  2 cups All-purpose flour, 1 teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt, 1 teaspoon Corn starch
• Set the paddle attachment and beat the butter, oil, and granulated sugar until well blended and light. About 2 minutes.
  ⅓ cup Butter, 2 tablespoon Oil, 1 cup Granulated sugar
• Add the egg and vanilla extract and mix well.
  1 Egg, 1 teaspoon Vanilla extract
• Add the sour cream and mix well.
  1 tablespoon Sour cream
• Switch to a rubber spatula. Add the flour mixture alternating with buttermilk. Start and finish with flour mixture.
  1 cup Buttermilk
• Mix all the ingredients for the cinnamon ribbon.
  ⅓ cup Granulated sugar, 1 tablespoon Cinnamon, ½ teaspoon Cardamom
• Spread ⅓ of the batter at the bottom of the lined pan. Sprinkle the batter with ⅓ of the cinnamon mixture. Make sure the batter is covered with the cinnamon mixture.
• Drop large dollops of the cake batter over the cinnamon layer, and spread the batter with a small offset spatula or the back of a spoon.
• Repeat the above two step. The last layer should be the batter. It is optional to sprinkle the top with some cinnamon and sugar or leave it out.
• Bake the loaf for 40-50 minutes or until the cake insert comes out with a few crumbs.
• Let the loaf cool down in the pan for 10-15 minutes, then remove the loaf from the pan and let it cool down on a cooling rack before slicing.