I honestly think my love for loaf cakes will never fade. Every time I see one I just feel happy. Even the really crappy, €2 ones you find in petrol stations. I love them. I rarely buy them, but pick them up and carry them around the shop for a while before I leave it back in its’ place. Why buy when we can bake 🙂
It’s been a couple of weeks now since we have had an actual baking post here on Where Is My Teaspoon so I though, back with a bang, back with a trusty loaf cake. Let those who say predictability is boring jog on!
This Sweet Cinnamon Loaf is super easy and has the core ratios I tend to always stick to when making a loaf cake – 175g butter, sugar and flour. While you might think it’s the same cake over and over again, I say who cares?! For me, the beauty of being a home-baker, (and promoter of home baking) is mastering core recipes that I can adapt for different moods or even different family members. This cake could be a million different things or flavours, but today it is cinnamon. See – how exciting is that?!
Another reason I love loaf cakes, is because often they are left un-iced, they appear more old fashioned and more home-made than round cakes stuffed with buttercream or jams. I mean if you wanted that extra sweet hit here, you could brush the cake with a syrup but for tea and a slice on the couch, don’t bother! Just tuck in 🙂 Actually, if you want to add anything, slap on some butter for those porter cake vibes.
right, you need:
175g unsalted butter (softened)
175g self raising flour
175g caster sugar
1 1/2 tsp cinnamon
3 large eggs
100ml whole milk
2 tsp baking powder
for the cinnamon sugar:
30g unsalted butter
50g caster sugar
2 tsp cinnamon
You ready? Grab that trusty loaf tin and line it up! Preheat your oven to 190 degrees and get to work.
In a large bowl, cream the butter and sugar together using a wooden spoon or mixer. Combined, they should be a very light yellow and appear light and fluffy.
One at a time, beat in the eggs until everything has come together nicely.
Sieve in the flour, baking powder and cinnamon and beat again until fully incorporated.
Finally, add the milk and give a final mix. The cake mixture should drop off a spoon when turned upside down above the bowl – you should hear that tiny SPLAT when it hits the rest in the bowl.
Spoon the mix into your tin and place to one side while you make the topping.
In another bowl, add the butter, sugar and cinnamon and use your fingers to rub it all together until you get a sandy mix.
Sprinkle your cinnamon sand over the cake in the tin.
Grab a skewer or a knife and mix the sand into the cake – basically, we want to have a really, sugary cinnamon top to this cake. This will also deliver a really moist cake.
Pop in the oven for 40 minutes but do watch it as these can burn very easily due to the high amount of sugar on the top (see my photos for case in point!) Then again…you wouldn’t want anyone to think it’s shop bought now would you 😉