Swirly Cinnamon Bread


Cinnamon Sugar Topping:

1/4 cup firmly packed brown sugar

1 1/2 teaspoon ground cinnamon

Coffee Cake:

2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter at room temperature

1 cup white sugar

2 large eggs at room temperature

1 teaspoon vanilla

1 cup buttermilk at room temperature


Preheat oven to 350 degrees.  Butter or spray a 9 x 5 x 3 inch loaf pan. Line bottom with parchment paper.

Cinnamon Sugar Topping:

Stir brown sugar and cinnamon together and set aside.

Coffee Cake:

Whisk flour, baking powder, baking soda, and salt.

In mixer, beat butter until softened.  Add sugar and continue to beat until light and fluffy. Add the eggs one at a time beating well after one. Scrape down bowl. Beat in vanilla.  With the mixer on low, mix in flour alternated with buttermilk starting and ending with flour mixture.

Spoon  half batter into a prepared pan and smooth the top.  Sprinkle half the cinnamon/sugar mixture.  Cover with remaining batter and then sprinkle remaining cinnamon/sugar mixture. Take a wooden skewer and swirl the batter. Bake for about 55 minutes until toothpick comes out clean.  Let cool 10 minutes before taking out of pan.

I worked with this recipe.



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