52 Weeks of Cake (Week 7): One of those Loaf Cakes

I haven’t been able to update my blog lately. I know, as most would put it, a cliché of an excuse — I am too busy. Not too busy to take photographs of what I baked, but too busy to narrate and put into words how it tasted, how it looked or how I made it.

Now here I am, starting of with this entry, the first of three entries that I will be making to cover the past 3 weeks of my 52 Weeks of Cake Challenge.

Week 6 started my quest on finding for the best recipe to make into a loaf cake since the holidays is slowly inching its way. And what would be the best gift to give than something you made that is totally edible right? Yup. I made a lot of research and took a lot of recipes to make and unfortunately, I was only able to make 2 of those to date. So I have a lot of work to do…

Remember how I professed my love with cinnamon? Well, this is the ultimate profession of love for this spice. I saw this recipe which makes the most cinnamon-y tasting cake! And yes, it lived up to its name — Cinnamon Loaf Cake.

The recipe was incredibly simple to make and great for breakfast. And if you are a cinnamon lover like me, you definitely have to try this! The combination of the soft, tender cake with the crunchy top because of the caramelization of the sugar makes a wonderful mix of textures in every bite. And the raisins add another dimension both to the flavor profile and to the texture as well. The best experience is the waft of cinnamon in the air as it bakes in the oven! It is just heavenly! And you thought cinnamon is just a spice. There are instances that the smallest thing can be the most significant. And in this cake, the cinnamon was the star.

Cinnamon Loaf Cake

Adapted from Hanna Trafford

1/4 Cup of Shortening or Butter
1 Cup of Sugar
2 Cups of Flour
2 Eggs
1 Teaspoon of Baking Powder
1/2 Teaspoon of Baking Soda
1 Teaspoon of Vanilla
1 Teaspoon of Salt
1 Cup Sour Milk (To sour fresh milk, just add a tablespoon of vinegar or lemon juice)
3 to 4 cups of raisins (optional)
Vanilla Sugar (optional)

Topping Mix:
1 Tablespoon Cinnamon
3 Tablespoons Brown Sugar

Cream shortening or butter with sugar in a large mixing bowl. Add eggs, beating until fluffy.

Mix your dry ingredients together in a separate bowl, then add them alternately with milk to creamed butter and sugar.

Put half of the mixture into loaf pan that you have greased with butter and lightly floured to prevent sticking.

Sprinkle about 1/2 the topping over the batter.

Add rest of the mixture on top and swirl through with a spoon or a butter knife.

Sprinkle with vanilla sugar if desired

Alternatively, you can put all the cinnamon.brown sugar in after the first half of batter, top with remaining batter and swirl with a spoon of butter knife.

Bake at 350 F for about 1 hour or until a toothpick inserted into the centre comes out clean.

Cool for about 10-15 minutes in the pan, then invert onto a rack and cool.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s