Sugared Cinnamon Loaf Cake

Let's dive in then. Now this recipe is always a good one to use if you're looking to impress someone with a sweet tooth - however it certainly does not go over board in terms of being too sickly. I guess this is what the Americans would call a Snicker-doodle cake - but I prefer the more clunky sugared cinnamon loaf cake.

In all its glory - the loaf cake

It's brilliantly rustic - there's no need to take time on how this cake looks. The more crusty edges the better,  they become caramelised in the oven and create a deeper, sweeter flavour throughout each slice. What is also rather pleasant is the fact that it is really rather easy to make - just follow the instructions below.

Ingredients

• 300g/2 cups of plain flour
• 225g/1 cup of caster sugar (for batter)
• 75g/one third of a cup of caster sugar (for cinnamon sugar)
• 2 teaspoons of cinnamon
• 240ml/1 cup of milk
• 1 egg, beaten
• 80ml of rapeseed oil 
• 1 tablespoon of baking powder
• a pinch of salt

Method

1. First of all, pop your oven on to 170C (this is using a fan oven, if you do not have one, increase the temperature to 190C) and allow to preheat during preparation. Grease a 1lb loaf tin with room temperature butter and set aside. 
2. This step involves a lot of mixing. in a small bowl, mix the 75g of caster sugar with the cinnamon. In a medium sized bowl, mix the milk, egg and rapeseed oil. In a large bowl, mix the flour, the larger sugar measurement, baking powder and salt. make sure this is done thoroughly - a clump of baking powder is never enjoyable. 
3. Empty the wet mixture into the flour mixture and stir until you have quite a moist batter (again, a thorough stir). 
4. Pour half of the batter into the greased loaf tin, then sprinkle half of the cinnamon sugar on top. Repeat with the rest of the batter and sugar mixture. you could always use a knife to create some sort of marbling effect throughout the cake. 
5. Pop in the pre-heated oven for 45 minutes - make sure to check the cake is cooked by sticking a knife into the centre. If it comes out clean, it's ready to come out. 
6. Once done, pop the cake, still in the tin, on a wire rack to cool for 10 or so minutes. once cool enough to handle, gently slide the cake out of the tin, and leave on the rack for a further 30 minutes.
7. Once cooled, try to control yourself and don't eat the entire thing, but allow yourself a slice or two! 

Take a pew - enjoy a bite!

This cake is great by itself - but if you want to make it more exciting, it pairs excellently with a dollop of creme fraiche or even clotted cream, especially when heated up slightly. Make sure to give it a go, it takes, at the most, an hour to make.