On your marks…
This is not one of those recipes that needs a lot of explanation. It’s a classic American quickbread recipe. It’s perfect for those occasions when you want a cake but you don’t necessarily have the time or the inclination to set about a mahoosive and elaborate showstopper that would put the Bake Off bakers to shame. It’s a great little everyday cake to throw together when you’ve been rushed off your feet. Perfect for when you have unexpected guests because as the name suggests, it’s quick to make. All you need to enjoy this cake is a good chair, a good cup of tea and some good company. Go on. Treat yoursen.
The ingredients are all standard ingredients that you are likely to have knocking around. The most out there thing about the recipe is ground cinnamon. You just measure out the ingredients in order of appearance. A quick whisk here and there. Spoon the mixture into the tin and pop it in the oven. You’ll only need a few bits and bobs equipment-wise, so there won’t even be a ton of washing up to do afterwards. Nice.
Apparently, this cake is best eaten on the day it is made. I don’t quite know what would happen if it wasn’t. I’ve never had the opportunity to find out. You know how bad cake seems to last for ages. Every time you pass the cake tub, there it is. Looking back at you all forlorn. Trying to catch your interest as it slowly stales away. Well this cinnamon quickbread is the opposite of that. I’ve known people who don’t usually go for cake come back to take a second piece. The good thing about that is you get to bake something else tomorrow. Hurrah!
A tin to bake it in.
The only thing that is a bit of a bind. Not too much trouble you understand. Just a bit of a bind. Most of the loaf tins you see in this country are 2lb loaf tins. That’s 900g in English money. The loaf tin you need for this recipe is a 1kg loaf tin. The one I use came from Asda and I think it’s their standard size. It only cost £1-00 in the sale. Even so, the normal price is only around £2-00, so not exactly pricey. I use this tin quite a lot for American style loaf cakes. You know what they say in Texas. Everything is bigger over there or something. Now here’s that recipe. Enjoy.
- 30g Granulated Sugar.
- ½ tsp Cinnamon.
- 200g Granulated Sugar.
- 280g Self Raising Flour.
- 1 tsp Cinnamon.
- ¼ tsp Salt.
- 170g Greek Yoghurt.
- 60ml Whole Milk.
- 60ml Vegetable Oil.
- 2 Eggs.
- Place a shelf in the centre of the oven. Preheat the oven to Gas Mark 4. Grease and line a 1kg loaf tin so the greaseproof paper overhangs on the two long sides.
- Mix together the 30g granulated sugar and ½ tsp of cinnamon to make cinnamon sugar. Set aside.
- In a large bowl: whisk together the sugar, flour, cinnamon and salt until aerated and with no lumps.
- Add the yoghurt, milk, oil and eggs into the bowl with the dry ingredients and gently mix everything together until just combined, taking care not to over mix.
- Spoon into the prepared loaf tin and level the surface.
- Scatter the cinnamon sugar evenly over the top of the cake mixture.
- Bake for 50 minutes or until the top is crisp and a skewer inserted into the centre of the cake comes out clean.
- Cool in the tin for 10 minutes before carefully removing to a cooling rack to cool completely. Just lift it out using the greaseproof paper.