Cinnamon Loaf (a new favourite)
Thanks to my latest addiction, Pinterest, I’m picking up all sorts of great ideas. From crafts, to baking, to hair styles, I’m keeping myself very busy this maternity leave (note: busy does not always = productive). Anyway, this latest recipe comes from Whisk And A Prayer, and if I can say “prayer” and “damn” in the same sentence I will: damn this is good. And damn this is fast to make. And damn, it makes one hell of a dish to serve to guests for tea, or brings to a friend’s house for brunch.
See what I did there? Yes, am so blasphemous sometimes I just can’t help myself.
1/3 cup sugar
2 tspn ground cinnamon
2 cups flour
1 tbsp baking powder
1/2 tsp salt
1 cup white sugar
1 egg (beaten)
1 cup milk
1/3 cup veg oil (or combo with apple sauce)
Preheat oven to 350 degrees and grease a loaf pan.
I don’t bother using my mixer for this one; I do it the old fashion way, by hand. It’s quick and easy and less of a clean up.
In a small bowl combine the 1/3 cup sugar with the cinnamon. Set aside.
In a large bowl combine flour, baking powder, salt, and 1 cup of sugar. Stir together with a whisk, then add the egg, milk, and oil.
Pour half of the mixture into your greased loaf pan, then sprinkle all of the sugar + cinnamon on top, covering the entire surface of the loaf. Then pour the remaining mixture over top. You can even sprinkle a little cinnamon on top before you bake in the oven.
Bake for about 45 mins – set the timer for 35 or 40 and check by inserting a toothpick into the centre to see if the cake is dry or still moist.
The original recipe suggests you allow for the cake to cool in the pan for 10 mins, then wrap in foil and serve the next day. I don’t necessarily have that kind of patience or self-control, so I did the cooling, I did the wrapping, and I did the eating about 30 minutes later. It’s all good.
The end result is a really lovely crunchy cinnamon layer between moist cake. It’s perfect for a tea or coffee-time snack.
And yup. My kid devoured this one. It is cake after all!