Gold Standard Community Pages

INGREDIENTS

FOR THE LOAF

1/2 CUP (113g) SALTED BUTTER AT ROOM TEMP

1 CUP (190g) WHITE SUGAR

3 XL EGGS AT ROOM TEMP

2 TSP VANILLA

180g GOLD STANDARD ULTIMATE CAKE FLOUR

1/2 TSP BAKING SODA

1/2 TSP BAKING BOWDER

1/3 CUP SOUR CREAM OR ALTERNATIVE AT ROOM TEMP

FOR THE CINNAMON SWIRL

3 TBSP BROWN SUGAR

1 TBSP CINNAMON

1 TBSP MILK OR ALTERNATIVE

FOR THE TOPPPING

2 TBSP BROWN SUGAR

1/2 TSP CINNAMON

INSTRUCTIONS

1. PRE HEAT OVEN TO 325F AND GREASE A 5x9 LOAF PAN AN SET ASIDE.

2. IN A LARGE BOWL, BEAT THE BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY, APPROX 3 MINUTES.

3. ADD IN EGGS ONE AT A TIME AND BEAT WELL AND SCRAPE SIDES OF BOWL. REPEAT WITH ALL EGGS THEN MIX IN VANILLA.

4. IN A SEPERATE BOWL,WHISK TOGETHER THE FLOUR, SALT, BAKING POWDER AND SODA.

5. ADD HALF OF THE FLOUR MIX TO THE BUTTER MIXTURE AND MIX, THEN ADD THE SOUR CREAM AND MIX, THEN ADD THE REMAINING FLOUR AND MIX.

6. REMOVE 1 CUP OF THE BATTER TO A SEPERATE BOWL. ADD THE SWIRL INGREDIENTS TO IT AND MIX.

7. SPOON A THIN LAYER OF THE PLAIN BATTER INTO THE LOAF PAN, THEN ADD ALTERNATING SPOONFULLS OF THE PLAIN AND CINNAMON BATTERS TO THE PAN. TOP WITH REMAINING PLAIN BATTER AND SMOOTH THE TOP.

8. USING A VERY THIN KNIFE OR A SKEWER, RUN IT THROUGH THE BATTER A FEW TIMES TO CREAT A MARBLE EFFECT.

9. MAKE TOPPING BY COMBINING THE BROWN SUGAR AND CINNAMON AND SPRINKLE OVER THE TOP OF THE LOAF.

10. BAKE LOAF ON MIDDLE RACK OF PRE HEATED OVEN FOR 55-60 MINUTES. A TOOTHPICK INSERTED IN THE CENTRE SHOULD COME OUT CLEAN.

11. ALLOW TO COOL FOR 15 MINUTES BEFORE TRYING TO REMOVE FROM THE PAN.