A sweet cakey loaf with a delicious cinnamon swirl, baked and then dipped in lots of butter and coated with cinnamon sugar.
1/4 cup olive oil
1/4 cup softened butter
1 cup granulated sugar
1 tsp vanilla extract
1 1/2 cups plain flour
1 tsp baking powder
1/2 tsp salt
1/2 cup buttermilk
1 tsp cinnamon
1 tsp treacle
For the coating
1/2 cup butter
1/4 cup granulated sugar
1/4 cup dark brown sugar
1 tsp cinnamon
Preheat oven to 175C/gas 4. Line a loaf tin with parchment paper.
In large bowl, mix oil, butter and sugar until well combined. Stir in eggs and vanilla until smooth. Gently stir in dry ingredients and buttermilk until uniform batter has formed. Scrape sides to ensure no lumps are present. Remove 1/2 cup prepared batter from bowl and place into a separate smaller bowl. To that small amount of batter, stir in cinnamon and treacle.
Pour half of the prepared batter into the bottom of the loaf tin. Spoon half of the cinnamon batter in small dollops over the top the batter. Pour remaining plain batter over the top. Dot the top with remaining cinnamon batter. Using a knife, swirl the two batters together. Bake 50-55 minutes or until toothpick comes out with just a few moist crumbs.
Once baked leave for 10 minutes before removing from the tin.
While the loaf is cooling prepare the coating by melting the butter in a large enough dish to take the loaf.
In a separate, large enough dish, mix the two sugars and the cinnamon.
While the loaf is still warm, dip the sides and top into the melted butter and then into the sugar/cinnamon mix, until fully coated.
This loaf is at it’s best served while still warm.