Baking – Cinnamon Bread
Feb
17th

It’s no secret that I love cinnamon. Particularly cinnamon and sugar in some kind of cake or doughnut form. So recently when I saw a recipe in a baking group I’m in I had to save it and give it a try. It’s for a sort of cake, that actually has the texture of something in between a loaf cake and a sweet bread. With cinnamon, of course. I baked it, loved it, and had to share it because it’s so damn easy to bake.

The thing about this cake is that it gets a really nice, crusty, cinnamon-y almost streusel-like top, but without being too messy. And my favourite part is the cinnamon sugar you swirl through the cake – it gives the cake such a nice sweetness the whole way through. Plus, the glaze on top is really delicious (and I say that as someone who does not really love a lot of icing on things. Weird, I know). It’s sugar overload, but it’s worth it when done every once in a while, right?

Ingredients
BATTER
2 cups plain flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 egg, room temperature (my egg was not as room temperature and I don’t think it mattered)
1 cup milk
2 teaspoons vanilla extract
1/3 cup plain greek yogurt, or sour cream (I used yoghurt)

SWIRL:
2/3 cup sugar
4 teaspoons cinnamon
4 tablespoons butter, melted and cooled slightly

GLAZE:
1/2 cup icing sugar
2 – 3 teaspoons cream or milk (as needed for consistency)

Method:
– Preheat oven to 350 F. Lightly grease a loaf pan.
– In a small bowl, whisk together the flour, baking powder, salt, and sugar. Set aside.
– In a large bowl, whisk together the egg, milk, vanilla, and yogurt or sour cream.
– Add the flour mixture to the egg mixture, stirring with a spoon just until combined.
– Pour into the prepared loaf pan.
– In a small bowl, stir the Swirl ingredients together.
– Drop by teaspoonfuls onto the top of the batter; then use a knife to swirl it a couple of times into the batter. (Don’t over mix it).
– Bake for 45-50 minutes or until the center tests done with a toothpick.
– Remove from the oven and cool for 15 minutes in the pan on a wire rack.
– Remove bread from the pan and cool completely on the rack.
– Make the Glaze by whisking the ingredients together in a small bowl until smooth, adding a teaspoon of milk at a time until a good drizzling consistency is reached.
– When the bread is completely cool, drizzle the glaze over the top in a back and forth motion until it’s fairly well covered.

Then serve it up and enjoy on a lazy Sunday afternoon with a nice hot beverage of your choice, and a bunch of Netflix. It’s heaven.

Until next time,

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