Wednesday, May 9, 2012

Baker's Review Wednesday 39: Cinnamon Coffeecake Loaf

 Cinnamon Coffeecake Loaf

2 cups flour
1 1/4 cups sugar, divided
3 tsp. baking powder
3 1/2 tsp. cinnamon, divided
1 1/4 tsp. salt
2 eggs
1 cup buttermilk
1/3 cup vegetable oil (I used about 1/2 olive oil because we didn't have enough regular)
2 tsp. vanilla
3 tbsp. butter, melted

In a bowl, combine the flour, 1 cup sugar, baking powder, 1 1/2 teaspoon cinnamon, and salt.   In another bowl, combine the eggs, buttermilk, oil, and vanilla; stir into dry ingredients just until smooth.  Pour half of the batter into a greased bread pan.  In a small bowl, combine the remaining sugar and cinnamon; stir in butter.  Drizzle half over batter; cut through with a knife to swirl.  Top with remaining batter.  Drizzle with remaining cinnamon-sugar mixture; swirl with a knife.  Bake at 350 degrees for 45-55 minutes, or until a toothpick inserted near center comes out clean.  Cool for 10 minutes before removing from a pan to a wire rack.  Yield: 1 loaf


I think this was pretty good.  I had it when it was really fresh, a little to hot, I think, so it might be even better later.  I don't know if making this with real buttermilk would make this different or not, as I just used the regular milk and lemon juice substitute.  Also, I don't know if using olive oil would make a  difference in how it turns out.  My only problem was when taking it out of the pan, part of the bottom just stuck to the pan and didn't come out with the rest of the loaf:(  All in all, though, I think this is pretty good and I would probably make it again, especially if everyone else likes it, but no one else has really tried it yet:)

Did you bake this lovely week?  Link up your recipe and review below!!

1 comment:

Vanessa Barker said...

I LOVE coffeecake, but I've never made it in a loaf before. I may need to try it. Thanks for linking up at Tutorial Tuesday at Our thrifty Ideas