Instead of searching everywhere on the Internet for recipes, I now know I can just pay a visit to my good friend TKTC’s blog and I will likely find something or several somethings I NEED to make. Such was the case with the peanut butter blondies. And such was the case with last weekend’s treat: Cinnamon bread. TKTC found the recipe on a blog called Closet Cooking, where author Kevin describes being bored with his meals and deciding it’s time for a change. And change he did. Now he publishes a new post with absolutely beautiful looking food pretty much every single day (a success I totally envy). But first things first, before I go crazy stealing every idea from his website, I had to make his cinnamon bread, which is more of a cinnamon cake or a really ridiculously good cinnamon coffee cake.
Here’s what you need:
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup butter (room temperature)
- 1 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 1 cup buttermilk
- 1 cup brown sugar
- 2 heaping tablespoons ground cinnamon
First I mixed the flour, baking powder, baking soda and salt in a bowl.
In a bigger bowl, I creamed the butter and white sugar. Then I added the eggs, vanilla, and lemon zest into the mixture
Now comes the adding of the flour mixture and the buttermilk. Add and mix in 1/3 of the flour mixture, 1/2 the buttermilk, 1/3 the flour mixture, the rest of the buttermilk, and the rest of the flour mixture.
Now in another bowl mix together the brown sugar and the cinnamon.
Grease a 9X5 loaf pan (I used a glass one and it worked great) with butter and pour 1/3 of the batter mixture in it. Then pour 1/3 of the cinnamon mixture on top of this.
Repeat, pouring another 1/3 of the batter and another 1/3 of the cinnamon mixture.
Repeat one more time with the rest of both mixtures.
Now put it in the oven for about an hour, baking at 350. It rises a bit so be careful…mine was almost touching the burners in my oven, which caused a bit of burning!
Once it cooled, I ran a knife around the edges and removed it from the glass dish.
It’s best eaten warm with a little bit of butter. But you know what? It’s also pretty amazing eaten at room temperature with absolutely nothing on it. Again, you could totally eat this for breakfast and just play it off as a coffee cake, which it essentially is. The crumbly cinnamon sugar top is absolutely scrumptious.
Right after it came out of the oven, I whipped up another one. I brought one to my friend Kerry’s house and I brought some home to my parents. And ate some myself, of course. Now I’m off to check out the rest of the recipes on Closet Cooking.[Sues]