Cinnamon loaf

Cinnamon loaf

Loaf alla cannella

By
From
The Italian Baker
Serves
8-10

Imagine having to wake up on a rainy, cold winter’s morning to go to work... and now imagine sitting at your breakfast table with a cup of coffee and a slice of sweet, spiced cinnamon loaf. All of a sudden, being awake and ready to go to work doesn’t look so bad any more – that’s the positive power of cinnamon! Strongly recommended for any time of day, it’s a real mood booster.

Ingredients

Quantity Ingredient

For the cake

Quantity Ingredient
120g butter, at room temperature,plus extra for greasing
150g plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon bicarbonate of soda
180g caster sugar
2 eggs
2 teaspoons vanilla paste or extract
300ml buttermilk

For the spiced sugar

Quantity Ingredient
60g demerara sugar, plus extra for sprinkling
60g caster sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground aniseed

Method

  1. Preheat the oven to 180°C. Butter the insides of a 1lb long loaf tin and sprinkle with brown sugar.
  2. For the spiced sugar, put the brown sugar, caster sugar, cinnamon, nutmeg and aniseed, if using, in a bowl and mix together, using a balloon whisk. Cover and leave to stand for 10 minutes.
  3. In a medium bowl, sift together the flour, baking powder and bicarbonate of soda and set aside. In the bowl of stand mixer, or using a mixing bowl and electric hand-held beaters, beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, add the vanilla and continue beating. Finally, in three additions, stir in the flour mixture and the buttermilk alternately.
  4. Spread some of the cake mixture into the base of the prepared loaf tin, then sprinkle some of the spiced sugar mixture over, then add a little more cake mixture followed by more spiced sugar, continuing the layers until you have used up all the ingredients, and ending with a layer of spiced sugar.
  5. Bake in the oven for about 40–45 minutes until dark golden and caramelized, and leave to cool in the tin for 20 minutes before inverting on to a wire rack to cool completely.
Tags:
baking
cakes
biscuits
Italian
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