A cinnamon cake is a great treat to accompany a morning cup of tea or coffee. This is an easy to make recipe that never fails.
After reading the reviews for this recipe I was a little nervous about making it. It seemed as though people either absolutly loved or just outright hated it. But I was feeling adventurous and I personally love cinnamon so I thought I'd give it a go. One word, Fantastic. I did change a few things though. Instad of dumping all the ingredients in a bowl and mixing away, I combined the dry ingredients and the wet ingredients separately, then mixed the dry into the wet slowly. Then I took the advice from some other reviewers and doubled the topping and put half of it in the middle of the cake. Instead of using 2 tablespoons of white sugar, I just used one and added a tablespoon of brown sugar which worked very nicely. I baked my loaf in a glass pan so I had to add about 15 minutes to the baking time. The bread rose wonderfully and it had a beautiful crackly top. It was deliciously moist with a great cinnamon flavor- not bland at all like some other reviewers said. It reminded me of something I might buy in a coffee shop. Definately give this bread a try. - 16 Oct 2002 (Review from Allrecipes USA and Canada)
HELPFUL TIPS AFTER MAKING THIS FOR SEVERAL YEARS: Worried that other reviewers said this was bland but needed to rid of the buttermilk, so i tried it anyway. Here's what I did & it came out w/much love from my family! 1st, Grease pan! Definitely mix dry FIRST then liquids in separate bowl. Hand mix only until ingredients are mixed!!!!!! For topping: I double it replacing white sugar with brown sugar. Put half of it in the middle, swirled that w/fork. Put the rest on top. GREAT STUFF esp. when you run into one of the swirls. Next time I will DEFINITELY triple the topping (half in middle, rest on top). My husband HATES sweet things (never eats frosting or sweets), and think it will by no means make it sweet but give a NORMAL amount of swirl in a "cinnamon type bread" you get at the store. Update: I ran out of buttermilk & instead used 1T of lemon juice & filled the rest of the cup with milk & it came out the same (also an acceptable substitution). Raisins also work well in the recipe but not needed. - 14 Dec 2003 (Review from Allrecipes USA and Canada)
With small modifications, this is a great recipe. First of all, since it's a quick bread, you MUST mix the dry and wet ingredients separately. Do not beat the batter for three mintues; instead, mix the dry and wet ingredients lightly until the batter is just combined. Keep in mind that the struesel is not a topping...it sinks into the cake. I doubled the struesel (using brown sugar instead of white) and sprinkled some in the middle of the loaf. Also, consider using something bigger than a loaf pan, or else place a cookie sheet one rack lower than the loaf pan to catch the "drippings." Would probably be beautiful in a bundt pan. - 25 Dec 2002 (Review from Allrecipes USA and Canada)