Wednesday, January 9, 2013

Cinnamon Coffee Cake Loaf

Why is it that when you can't have something, that's when you start craving it?  Saturday was baking day and all the smells started me craving some coffee cake.  I knew I wouldn't be able to eat our family favorite since it is a bit on the dry side (as a good coffee cake should be).  Then I remembered a recipe I had made numerous years ago from a Taste of Home magazine.  It is more of the moist cake like texture one would expect from a quick bread recipe.  It's easy to put together and made for a nice treat.  I wasn't able to even eat a full slice but at least I had a few nibbles.  It really hit the spot!
Cinnamon Coffee Cake Loaf
 adapted from taste of home magazine

Ingredients for cake:

1 cups all-purpose flour
1 cup whole wheat flour
1 cup granulated sugar
3 teaspoons baking powder
1 and 1/2 teaspoons ground cinnamon
1 teaspoon salt
2 eggs
1 cup buttermilk ( no buttermilk? See note in directions!)
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon maple extract
 Cinnamon mixture:
3 tablespoons butter, melted
1 and 1/2 teaspoons cinnamon
1/4 cup granulated sugar
Preheat oven to 350° and  grease a 9-in. x 5-in. loaf pan.  I like to use a bit of parchment paper to line the bottom of my loaf pan so that the bread doesn't stick.  I still will use some cooking spray along the sides of the loaf pan and even on the parchment paper.
Combine  flour, 1 cup sugar, baking powder, 1-1/2 teaspoons cinnamon and salt in a large bowl. 
Combine the eggs, buttermilk, oil and vanilla and maple extract (I like the bit of maple flavoring but you can also just use another 1 teaspoon of vanilla extract in place of the maple extract.) into another large bowl; stir in dry ingredients  until just moistened.  In making a quick bread you want to be sure that you do not over mix.  Its ok to have some lumps!   Note: if you do not have buttermilk on hand use this substitute.  Add one teaspoon lemon juice or white vinegar to a one cup measuring cup.  Add milk and fill to the one cup line.  Let set for five minutes before using. 
Combine the cinnamon mixture into a small bowl along with the melted butter.
Pour half of the batter into your prepared loaf pan.
Sprinkle with half the cinnamon-sugar mixture. If you want you can swirl the mixture into the batter but I never bother. It seems to naturally marble itself into the batter while baking. Pour over remaining batter and top with the last of the cinnamon mixture
Bake  for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf.