One day this past week, I had spent a good chunk of time in the kitchen baking up a storm making some treats for my family. My teenage son comes home from school and can immediate smell I’ve been baking in the kitchen. (this shows how spoiled he is, and how he knows which buttons to push to, uhm, irritate me? Yes, that’s a good way of putting it) So anyhow, son walks in from school… “oh, you made cinnamon buns!” Upon realizing it’s not cinnamon buns, and still taking a very large helping of the offered baked treat, starts to complain (yes, complain) that the treat is good but cinnamon buns would have been so much better. This continued for a few hours. I apologize now to my future daughter in law. (if said son is lucky enough to find)
Needless to say, with all the heckling, I had cinnamon buns on the brain. So when I came across this Cinnamon Roll Cake I had to give it a try. I made two loafs, switching things up a little from the original recipe and dropped one off at my office place. I have to admit to feeling bad, I’m constantly dropping off baked goods when I’m aware they are currently holding a 12 week health challenge. Maybe I’m testing their self restraint? (I’m so mean!) I cut the loaf up into really small pieces so people could sample without feeling completely guilty. It was a Friday after all, and most people do cheat on Friday, right? J
Unfortunately my son decided to sleep at a friends last night and unless he hurries home today, this cinnamon swirl loaf may be gone and all that will remain is a picture.
Cinnamon Swirl Loaf
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup brown sugar
1 cup milk
2 tsp vanilla extract
1/3 cup sour cream
1/2 cup brown sugar
1 tbsp cinnamon
2 tbsp water
1/2 cup powdered sugar
1 tbsp milk
- Pre-heat your oven to 350 degrees. Spray a loaf pan with cooking spray and set aside. I also cut a piece of parchment paper to lie along the bottom of the pan.
- In a large bowl combine the dry ingredients: flour, baking powder, salt, and sugar.
- In a small bowl slightly beat the egg. Now add in the milk, vanilla extract and sour cream. Whisk until well combined.
- Make a slight hole in the middle of the dry ingredients and pour the wet ingredients into this well. Stir with your spatula until well combined. Pour your batter into your prepared loaf pan.
- In a small bowl combine the ½ cup of brown sugar, 1 tbsp of cinnamon and 2 tbsp of water. Stir until it becomes a paste. Distribute this paste across the top of your loaf. Using a spoon or knife, stir the batter together gently to create a swirl pattern. Don’t be afraid to get close to the bottom of the pan to evenly distribute the swirl inside the batter.
- Cook for approximately 45 minutes or it passes the toothpick test.
- Allow your bread to cool until you are able to handle it.
- In a small bowl, stir together 1/2 cup powdered sugar and 1 tbsp milk, adjusting as needed to reach the right consistency. You want it to be able to drizzle it from a spoon but not so runny that it just drips off the loaf.
- Run a knife along the sides of the bread to help release the loaf from the pan. Transfer the loaf to a parchment lined dish with a lip (just in case). Using a spoon, drizzle the glaze across the top of the loaf. Allow the glaze to set a bit and serve!