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Cinnamon Buttermilk Loaf
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4.99 from 71 votes

Cinnamon Buttermilk Loaf

Enjoy a slice or two of this easy to make Cinnamon Buttermilk Loaf. Deliciously soft, filled and topped with cinnamon sugar, just so perfect with a cup of coffee or tea.
Course cake / dessert
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8 -10 slices

Ingredients

FOR THE CINNAMON SUGAR MIXTURE ( FILLING AND TOPPING )

  • ⅓ cup / 68g white granulated sugar
  • 1 ½ teaspoons cinnamon powder

FOR THE CINNAMON BUTTERMILK LOAF

  • ½ cup / 115g butter softened
  • 1 cup / 200g white granulated sugar
  • 1 egg
  • 1 cup / 250ml buttermilk SEE NOTE 1
  • 2 cups / 240g all purpose / cake flour
  • 1 teaspoon bicarbonate of soda / baking soda

Instructions

FOR THE CINNAMON SUGAR MIXTURE ( FILLING AND TOPPING )

  • In a bowl mix together sugar and cinnamon and set aside.

FOR THE CINNAMON BUTTERMILK LOAF

  • Grease and line a  22 x 13 cm / 9 x 5″ loaf pan with parchment / baking paper.
  • Using a large bowl, cream together the sugar and butter until light and creamy. Add the egg and buttermilk and beat until well incorporated.
  • Sift in the flour and bicarbonate of soda / baking soda and mix well.
  • Spoon ½ of the batter into the prepared loaf tin and sprinkle ½ of the cinnamon sugar over the batter.
  • Cover with the remaining batter and sprinkle the top of the batter with the rest of the cinnamon sugar.
  • Bake in a preheated oven of 350°F / 180°C for 40 to 50 minutes or until a skewer inserted comes out clean.
  • Remove from the oven and allow to cool for at least 10 minutes before removing from the loaf pan.

Storage

  • At room temperature: This cake will stay good at room temperature (on the counter) for around 4 days. Just make sure it's well wrapped or stored in an airtight container to keep it from drying out.
  • In the freezer: If you want, you can also freeze the cake for up to 3 months. Once it's completely cool, wrap it up in a few layers of plastic wrap and then wrap it again with aluminum foil.
  • To defrost: When you are ready to enjoy a few more slices, let the cake thaw at room temperature while still wrapped up.

Notes

1. If you do not have buttermilk, use ONE of the following as a substitute:             Add 1 tablespoon lemon juice or vinegar to 1 cup of milk. Allow to stand for 5 minutes before using in the recipe OR Use 1 cup plain unflavoured yoghurt

Nutrition

Serving: 1slice | Calories: 371kcal | Carbohydrates: 59g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 132mg | Potassium: 87mg | Fiber: 1g | Sugar: 35g | Calcium: 50mg | Iron: 2mg
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