Today we rode 40km return on our bikes for peanut butter. Absurd, I know, but I adore peanut butter. And this was a special type of peanut butter. Cinnamon raisin swirl peanut butter. I am pretty jealous of estadosunidenses and the amazing, ridiculously unique foods they have (for example, cinnamon toast cereal). I had discovered this peanut butter flavour online a year or so ago, and then recently came to realise that at the local (by local I mean in the same city) US grocery store, they were selling a few different types of incredible peanut butters by Peanut Butter & Co. So off we went to splurge on yum yums. Much to my sadness, the cinnamon raisin peanut butter was not available. However, I left with a lovely jar of white chocolate peanut butter. Very delightful. I actually made a concoction of almond butter and white chocolate once and it was also terribly good.
But getting back to cinnamon. This bread reminds me how amazing cinnamon is when combined with sugar. Again, not sure why it’s called bread, but it pleases me that I can eat cake for breakfast and get away with it. I especially like the added cinnamon swirl. This is a rather delightful treat.
- 2 cups plain flour
- 1 cup caster sugar
- 2 tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- 1 ½ tsp cinnamon
- 1 tsp salt
- 1 cup buttermilk (or 1 tsp vinegar + 1 cup any milk)
- ¼ cup canola oil
- 2 eggs
- 2 tsp vanilla essence
- 2 tbsp caster sugar
- 1 tsp cinnamon
- 2 tsp margarine
- Preheat oven to 180°C/350°F (fan-forced 160°C/320°F). Grease a 20 x 12cm (9 x 5in) loaf pan.
- Sift flour into a large mixing bowl. Add all other cake ingredients and beat for about 3 minutes, or until well-combined.
- Pour batter into prepared loaf pan and smooth top.
- Combine caster sugar, cinnamon and margarine and mix until crumbly. Sprinkle onto the batter, and use a knife to cut the swirl into the cake.
- Bake for 50 minutes or until cooked through. Let cool, then cut and serve.