Monday, January 22, 2018

Cinnamon Swirl Loaf

A great loaf to serve
for afternoon tea,
or anytime guests drop in. 


Cinnamon Sugar Topping:
1/4 cup brown sugar
2 tsp ground cinnamon.

The Loaf Batter
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup unsalted butter at room temperature.
1 cup granulated white sugar
2 large eggs at room temperature
1 tsp pure vanilla extract
1 cup buttermilk at room temperature.
If you don't have buttermilk, stir 1 tbsp. lemon juice, in milk, 
Let stand about 10 minutes before using.

Preheat oven to 350 deg. F.

Line a loaf pan with parchment paper
and butter both ends.

Whisk together the flour, baking powder, 
baking soda, and salt. set aside.

With an electric mixer or hand mixer,
beat the butter until softened (about 1 minute). 
Add the sugar and continue to beat on medium speed
 until light and fluffy (about 3-4 minutes).

Beat in the eggs and vanilla..
On low speed, add the flour mixture 
and buttermilk, alternating in 3 additions.
 Mix only until combined.

          In the loaf pan, fill with about half of the batter.
Sprinkle about half of the cinnamon sugar 
topping on the batter.
Cover with the remaining batter and 
then sprinkle the remaining cinnamon sugar 
topping on the top.

With a wooden skewer or knife, swirl the batter.

Bake for about 55 minutes, 
or until a toothpick inserted into the middle
 of the loaf  comes out clean.

 Remove from the oven and let cool on a wire rack 
for about 10 minutes before removing from pan.
Serve warm or at room temperature. 

I adapted this recipe from an
 old Nova Scotia, Canada cookbook.

Thanks for your visit xo