I know, Iknow. You see that kind of recipe title a lot, the best, whatever, "ever!" but this really is incredibly delicious and easy to put together. I came across a blog called Closet Cooking yesterday. Kevin had made this cinnamon bread a couple weeks ago, and since I am trying to use up a lot of pantry items around here, I gave it a try. Replacing the buttermilk was a cup of sour milk (ewwwhh) plus a tablespoon of fresh lemon juice. After a brief time it was ready to use. If you make this, try to give the eggs a warm-up in a bowl of lukewarm water. One comment on the batter brown-sugar-cinnamon layering: I wish there were a bit more batter. Trying to spread wet batter over a layer of dry sugar-cinnamon is a challenge, but I used my mini offset spatula and spread it out to the sides as evenly as possible. The end result? Delicious! Second day was even better. No kidding. Very moist with intense cinnamon flavor. No butter needed, but it wouldn't hurt. Can't wait to finish this loaf so I can make another. Here's Kevin's recipe, with noted modifications. After removing from the oven I let it cool in the pan 20 minutes, then covered it with a small sheet pan, inverted it out of the pan, then turned it back over onto a rack to cool completely. Wrap in plastic wrap until the next day, if you can wait that long.
Thank you, Kevin, for the great recipe.
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter (room temperature)(unsalted)
1 cup white sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 cup buttermilk (used sour milk and 1 tblspn lemon juice)
1 cup (light ) brown sugar
2 heaping tablespoons ground cinnamon
1. Mix the flour, baking soda, baking powder, and salt in a bowl.
2. Cream the butter and sugar in another bowl.
3. Beat in the eggs, salt, vanilla and lemon zest.
4. Mix 1/3 of the dry ingredients into the wet ingredients.
5. Mix 1/2 of the buttermilk into the wet ingredients.
6. Mix 1/3 of the dry ingredients into the wet ingredients.
7. Mix the remaining buttermilk into the wet ingredients.
8. Mix 1/3 the remaining dry ingredients into the wet ingredients.
9. Mix the brown sugar and cinnamon in a bowl.
10. Pour 1/3 of the batter into a greased 9x5 inch loaf pan.
11. Pour 1/3 of the cinnamon mixture on top.
12. Pour 1/3 of the batter on top.
13. Pour 1/3 of the cinnamon mixture on top.
14. Pour the remaining batter on top.
15. Pour the remaining cinnamon mixture on top.
16. Bake in a preheated 350F oven until a toothpick pushed into the center comes out clean, about an hour.