It's really amazing how much time flys - Kyle is already over a month old! He is preparing for a life of international intrigue so to get him ready we've spent the morning at the US embassy getting his birth reported and his passport application submitted. While the jury is still out on whether he will be a painter, pianist, poet, or pastry chef he is already helping me bake and this is what we came up with last week...
Because this loaf cake is not cloyingly sweet like many other baked breakfast treats it's perfect for morning coffees on the beach during the warm summer months. Bake this the night before or the morning of if you are an early riser. Because of the cinnamon swirl its best to let the loaf cool before slicing and enjoying.
CINNAMON WALNUT LOAF
- 7 oz unsalted butter, room temp
- 5 oz sugar
- 3 eggs, room temp
- 1 tsp vanilla extract
- 4 Tbs sour cream
- 7 1/2 oz all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 Tbsp + 1 tsp cinnamon
- 2 oz brown sugar
- 2 oz walnuts
Preheat oven to 325ºF /165ºC.
Cream together butter and sugar for 1 minute. Add eggs, one at a time. Add vanilla extract. Add sour cream. Make sure everything is well combined. Add flour, baking powder, and salt - mixing till just combined. Set aside.
In a separate bowl mix together cinnamon and brown sugar. Take about 1/3 of the vanilla batter and add to the cinnamon and brown sugar mixture till completely mixed in. Add walnuts to the remaining vanilla batter.
Fill loaf pan with the vanilla batter. Dollop the cinnamon batter and swirl through with a knife.
I divided the batter between two small loaf pans (6.5 x 3.5 in) and the bake time was 35 min. For a larger loaf pan increase baking time to 40-45min. Check loaf with cake tester to make sure it is done.
ps Getting a four-week old to look directly into the camera, with his eyes open, for his passport picture is significantly harder than baking this loaf cake =).