Monday, 31 January 2011
I wonder if you like cinnamon like I like cinnamon . . .
It is one of my favourite flavours. I don't just like it, I lurve it!!
I love it sprinkled on my oatmeal. All hot and steamy and covered in brown sugar, cinnamon and cream . . .
I love it on my French Toast, all buttery and eggy and doused in maple syrup . . .
I love it on toast! That buttery, sweet gritty feel in your mouth with the crunch of the toast and the warmth of the cinnamon. Oh but it is good . . .
I love it in cinnamon rolls, all buttery and filled with lots of raisins and nuts . . . and slathered in sweet, sweet icing . . .
I love the smell of anything filled with cinnamon in it baking. It always makes me smile and feel all warm inside.
Back when I used to live in an old farmhouse with a wood stove, I often kept a pot of water on the back of the stove simmering away, filled with water and cinnamon sticks, a few cloves and some nutmeg. It always smelled like I had something delicious in the oven . . .
Cinnamon smells like home. Cinnamon smells like love. Cinnamon is the ultimate comfort spice.
If you like cinnamon, like I like cinnamon, you will love this bread. All rich and buttery and filled with a delicious cinnamon swirl.
You'll want to keep it all to yourself . . . but alas . . . it is TOO good not to share . . .
*Cinnamon Swirl Tea Bread*
Makes one 9 by 5 inch loaf
Terrifically tasty. Moist, yummy and oh so cinnamony!
4 ounces butter, softened (1/2 cup)
2 large free range eggs
250ml of sour cream or plain yoghurt
2 tsp vanilla extract
7 ounces caster sugar (1 cup)
8 1/2 ounces plain flour (2 cups)
1/2 tsp bicarbonate of soda
1 tsp baking powder
6 TBS soft light brown sugar, packed
2 TBS ground cinnamon
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 by 5 inch loaf tin and line with baking paper. Set aside.
Measure the butter, eggs, sour cream, vanilla, sugar, flour, soda, baking powder and salt into a bowl. Beat together until well combined, but do not overbeat. Stir together the brown sugar, cinnamon and allspice.
Spread half of the batter into the prepared baking tin. Sprinkle with half of the cinnamon sugar mixture. Spread the remainiing batter over top. Sprinkle with the remaining cinnamon sugar. Using a round bladed knive gently cut through the batter to swirl the cinnamon sugar through.
Bake for 55 to 60 minutes until well risen and a toothpick inserted into the centre comes out clean. Cool in the tin for 10 minutes before removing to a wire rack to finish cooling completely. Store wrapped tightly in cling film. Serve cut in slices, toasted or not, and spread with butter.