Cinnamon Swirl Loaf

Seems to be that the easy recipes have been the trend on my blog lately.  Not that I don’t want to try things out, but there have been recipes that ask for things that I have to go out of my way to get, so I was just trying recipes, and changing it up with things that I can just make an adjustment with a substitute.

Cinnamon Swirl Loaf

1/3 cup sugar
2 tsp. ground cinnamon
2 cups cake flour
1 tbsp. baking powder
1/2 tsp. salt
1 cup sugar
1 egg
1 cup milk
1/3 cup vegetable oil

Preheat oven to 350ºF.  Lightly grease a 9″x5″ loaf pan.

In a small bowl, mix together 1/3 cup sugar and 2 teaspoon cinnamon.  Set aside.

In a medium bowl, sift together cake flour, baking powder, salt and 1 cup sugar.

In a separate bowl, combine egg, milk and oil.  Stir into the flour mixture until just combined.  DO NOT OVERMIX!!!!

Pour half the batter into the prepared pan.  Sprinkle half the cinnamon mixture on top of the batter.  Pour the rest of the batter on top of the cinnamon mixture and top with the rest of the cinnamon mixture.

Swirl the batter with a knife for a marble effect.

Bake for 45-50 minutes, or until cake tester comes out clean.  Cool in pan for 10 minutes, before removing from pan.  For best tasting, cut into slices the next day.


Lemon Poppy Seed Pound Cake

I really like this recipe.  There are a few more steps than the usual, combine the ingredients and throw it in the oven technique.  It is quite dense, as this IS a pound cake, but I found the syrup pronouncing the lemon flavor even more.  I think, letting the cake sit for day and let the syrup make its way into the middle of the cake would be best.  So I wrapped it in saran wrap and let the syrup saturate itself overnight before I cut it into slices.

Lemon Poppy Seed Pound Cake

3 tbsp. milk
3 large eggs
1 ½ tsp. vanilla
1 ½ cups cake flour
¾ cup sugar
¾ tsp. baking powder
¼ tsp. salt
1 tbsp. loosely packed grated lemon zest
3 tbsp. poppy seeds
13 tbsp. (12 tbsp. is ¾ cup) unsalted butter (must be softened)

¼ cup + 2 tbsp. sugar
¼ cup freshly squeezed lemon juice

Preheat the oven to 350oF.  Grease and flour 2 ½ inch loaf pan (4 cups) or fluted tube pan.

In a medium bowl lightly combine the milk, eggs, and vanilla.

In a large mixing bowl combine the dry ingredients, lemon zest and poppy seeds.  Mix until blended.  Add the butter and half the egg mixture.  Mix on low speed until the dry ingredients are moistened.  Increase to medium speed (high speed if using a hand mixer) and beat for 1 minute to aerate and develop the cake’s structure.

Gradually add the remaining egg mixture in 2 batches, beating well after each addition to incorporate the ingredients and strengthen the structure.

Smooth the batter into the prepared pan with a spatula.  The batter will be almost ½ inch from the top of the 4 cup loaf pan.  Bake 45-55 minutes (35 to 45 minutes in a fluted tube pan) or until a wooden toothpick inserted in the centre comes out clean.  Be sure to watch it closely, almost to the end of the baking time, as each oven is different.

Shortly before the cake is done, prepare the lemon syrup.  In a small pan over medium heat, stir the sugar and lemon juice until dissolved.  As soon as the cake comes out of the oven, place the pan on a rack, poke the cake all over with a wire tester, brush it with ½ the syrup.  Cool in the pan for 10 minutes, Loosed the sides with a spatula and invert onto a greased wire rack.  Poke the bottom of the cake with the wire tester, brush it with some syrup, and reinvert onto a greased wire rack.  Brush the sides with the remaining syrup and allow to cool before wrapping airtight.  Store 24 hours before eating to give the syrup a chance to distribute evenly.  The syrup will keep the cake fresh a few days longer than a cake without syrup.

Lemon Poppy Seed Pound Slice

Banana Bread

Banana Bred

Banana Bread is probably one of the most common recipes out there, and everyone seems to think that they have the best banana bread recipe.  I have tried many recipes and this recipe is probably the one that I use the most, as we seem to have ripen bananas on a regular basis.  The most requested and by far the easiest one.  One of the most important things of making banana bread is grossly ripen bananas or frozen bananas.

2 eggs
1 cup sugar
1/4 cup oil
1 cup very ripe bananas
1/2 cup yogurt
1 1/2 cups cake flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

In a large bowl, beat eggs for 5 minutes.  Add the sugar, oil, bananas and yogurt.

In a medium bowl, sift together flour, baking powder, baking soda and salt.

Fold flour mixture into egg mixture until just combined.  (Do not use mixer, it may over mix the batter and the cake will become chewy).

Bake at 350oF for approximately 1 hour.  Check with cake tester.

Banana Bread Sliced