Recipe: Cinnamon Buttermilk Loaf

As an English person and a denizen of the internet, I spend a great deal of my baking time wrestling with American recipes. The weights are kooky, there are wierd ingredients you can’t always get over here, and things that are called one thing are sometimes something else entirely. This recipe came from a friend of a friend via a system of Chinese whispers, and I’ve wrangled with it to the point where I think it’s simple for non-USians. Enjoy!

Cinnamon Buttermilk Loaf

250g Plain flour
1 teaspoon of Bicarbonate of soda
60ml Vegetable oil
1/2 teaspoon of Salt
240ml Semi-skimmed milk
1 tablespoon of White vinegar or lemon juice
250g Granulated sugar
1 Egg
1 teaspoon of Ground cinnamon
2 tablespoons of Walnuts or pecans, finely chopped

First, preheat your oven to 180C (350F or gas mark 5) and grease an 8″ by 4″ loaf tin with butter.

Now, add the white vinegar or lemon juice to the milk, give it a little stir and set it aside for at least 5 minutes. In the original recipe, you would just use 250ml of buttermilk, but it’s not always easy to find and it’s never cheap here in the UK, so this is a perfect alternative.

Sift the flour, bicarb and salt into a bowl. In another bowl, mix 175g of the sugar with the oil. Add your milk/vinegar buttermilk substitute, and your egg, and mix it together thoroughly. Then, add the dry mixture a third at a time, and mix until wet and lump-free.

In a small bowl, combine the rest of the sugar and the cinnamon. Pour half the batter into the loaf tin, and the evenly cover it with half the cinnamon sugar mixture. Then pour over the rest of the batter, and then the rest of the cinnamon sugar. Lightly swirl the batter with a knife or a small spatula. Sprinkle with the chopped nuts. (NB: You can also put some extra chopped nuts between the layers of batter, if you like things extra nutty).

Pop it in the oven for about 40 minutes, or until a cake skewer poked into the middle comes out clean. Cool for 10 minutes in the tin then turn out onto a wire rack. Eat as it is, or spread with butter. Perfect with a cuppa for afternoon tea!