Cinnamon Buttermilk Loaf

PREP TIME 15

COOK TIME 45

TOTAL TIME 1

10 slices

Easy Cinnamon Buttermilk Loaf with a buttery vanilla batter, a cinnamon-sugar layer in the middle and a light sugar crust on top

Ingredients

Cinnamon sugar

¼ cup (34 g) granulated sugar
1½ teaspoons ground cinnamon

Flour mixture

2 cups (240 g) all-purpose (plain flour)
1 level teaspoon baking soda (bicarbonate of soda)
¼ teaspoon salt

Butter mixture

½ cup (115 g) butter, softened
1 cup (200 g) granulated sugar
1 large egg, at room temperature
1 cup (240 ml) buttermilk (see notes for alternative)
½ teaspoon vanilla extract (optional)

Topping

1 tablespoon granulated sugar

Instructions

Preheat the oven to 350°F (180°C) conventional or 320°F (160°C) fan/convection.
Line a 9 × 5-inch (22 × 13 cm) loaf pan with parchment paper, leaving about 2 inches (5 cm) of overhang on the sides. Keep the parchment upright to help protect the sides from over-browning.
Mix the cinnamon and sugar together. Set aside.
Whisk together the flour, baking soda and salt. Set aside.
In a separate bowl, beat the softened butter and sugar for 2 minutes with an electric mixer or 3 minutes by hand.
Add the egg, buttermilk and vanilla if using. Beat until combined. The mixture may look slightly curdled, this is normal.
Add the flour mixture and fold with a spatula just until combined.
Spread half the batter in the pan. Sprinkle over all the cinnamon sugar and lightly press it with the back of a spoon.
Spoon the remaining batter over the cinnamon layer and gently spread to the edges. Sprinkle the plain sugar over the top.
Bake for 40–50 minutes, or until a skewer inserted into the centre comes out clean. Cover loosely with foil if the top is browning too quickly.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Recipe Notes

Buttermilk substitutes: For the closest result, use buttermilk.

Milk: Measure out 1 cup (240 ml) milk and stir in 1 tablespoon (15 ml) lemon juice or white vinegar. Leave for 5–10 minutes. The loaf may have slightly less richness and tang.
Yogurt: Mix ¾ cup (180 ml) plain unflavoured yogurt + ¼ cup (60 ml) milk. The loaf may be slightly denser depending on the yogurt.

Baking: Start checking at 40 minutes. Some ovens may take 55–60 minutes. If you cover the loaf with foil, leave enough room for the dome to rise without touching it. The foil can stay on until the loaf is finished baking.

Nutrition