Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Cinnamon Swirl Doughnut Loaf February 27, 2017

cake

A sweet cakey loaf with a delicious cinnamon swirl, baked and then dipped in lots of butter and coated with cinnamon sugar.

 

Ingredients

 

1/4 cup olive oil

1/4 cup softened butter

1 cup granulated sugar

2 eggs

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

 

Method

 

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.

 

Easy Peasy Palmier Biscuits November 4, 2014

Pal 1

These used to be served with afternoon tea & thought of something of a delicacy. Most probably because they were more difficult to make without the ready to roll pastry that we have now 😉

 

Ingredients

 

1 pack of ready rolled puff pastry

1 Tblsp caster sugar

1 Tblsp ground cinnamon

 

Method

 

Take the pastry out of the fridge 20 minutes before using.

Mix the sugar and cinnamon together well in a bowl.

Preheat oven to 200c/gas6.

Unroll the pastry, keeping it on the paper it comes in.

Sprinkle the sugar, cinnamon mixture all over the pastry, making sure you get it right to the edges then to make sure it sticks to the pastry use a rolling pin and roll it all over using gentle pressure, as you dont want to stretch the pastry just get the sugar cinnamon mix to stay put.

Starting at the long edge, roll the pastry up to the centre then do the same from the other long edge. So that you have something like the photo below.

Pal 2

Now roll the pastry up tightly in the paper and place in the fridge for 20 minutes. This will help the biscuits keep their shape.

Cut the biscuits into 1cm or slightly thinner slices and place them on parchment covered baking tins leaving room between them, remember this is puff pastry!

Bake on a high shelf for 12 – 15 minutes until they’re crisp and golden brown (some of mine were a bit more than golden brown by the time the 4th baking tin went in the oven 😦 ).

Leave on the tin for 10 minutes before placing on a cooling rack, take care as they are thin and crispy and will break easily.

 

Tip: you could also spread Nutella on these as an alternative or even make savoury one’s by using pesto or parmesan.

 

Fresh Cherry Cake with a hint of Cinnamon August 18, 2013

Cherry

Delicious and perfect for a picnic, or even as a pudding, eat it hot with custard or cream.

You could also use other fresh fruits ie: raspberries, peaches, blackberries, apples, apricots, prunes.

 

Ingredients for the base

 

140g self-raising flour

1 tsp ground cinnamon

50g caster sugar

1 egg

4 Tbsp milk

85g butter, melted

350g juicy, ripe cherries

 

Ingredients for the topping

 

50g plain flour

1/2 tsp ground cinnamon

50g caster sugar

50g butter, at room temperature, diced

 

Method

 

Preheat the oven to 180C/gas 4. Grease and line a 20cm round cake tin, about 5cm deep. Sift the flour, cinnamon and caster sugar into a bowl. Make a well in the centre and add the egg, milk and melted butter, then combine with a wooden spoon or electric whisk. Beat well to make a thick, smooth mixture. Spoon into the tin and spread evenly.

Remove the stalks and stones from the cherries, using a pitter if you have one (I don’t) to keep the fruit whole. Scatter the cherries over the mixture and gently press them in.

To make the topping, tip all the ingredients into a bowl. Rub in the butter with your fingers to make a crumb-like mixture, then work the mixture until it comes together in pea-sized pieces. Scatter the topping over the cherries.

Bake for 35 – 40 minutes until a skewer pushed into the centre comes out clean. Leave in the tin until cool enough to handle, then run a knife round the edge, remove the cake from the tin and leave on a wire rack until completely cold.

For a picnic, make the cake up to 24 hours ahead and return it to the clean tin when cold. Dust liberally with icing sugar, then wrap in cling film or foil.

 

Chocolate Cinnamon Loaf Cake with Cinnamon Glaze April 12, 2012

 

This cake makes a great “grown up” chocolate cake, with the cinnamon giving a slightly more sophisticated taste. It doesn’t matter if it’s slightly undercooked as it goes lovely and Fudgy in the middle.

 

Ingredients

 

1/2 cup butter

1 cup water

1/2 cup oil

5 Tbsp cocoa powder

2 cups plain flour

1 1/2 cups sugar

1/2 tsp salt

1/2 cup yoghurt or buttermilk

1 tsp baking powder

2 eggs

1 1/2 tsp cinnamon

1tsp vanilla extract

1 pkt chocolate chips (optional)

 

For the Cinnamon Glaze

 

60g sifted icing sugar

1 tsp cinnamon

1-2 Tbsp milk

 

Method

 

Preheat the oven to 175C/350F/gas mark 5

Grease either 2 loaf tins or a large bundt tin.

Put the butter, water, oil, and cocoa powder in a medium saucepan and heat to the simmering stage so everything is well combined, then remove from the heat.

Meanwhile, sieve together the flour, cinnamon, baking powder and salt in a large mixing bowl, then stir in the sugar.

Pour the melted chocolate mixture into the dry ingredients and mix well, then add the yoghurt and mix again.

Mix together the eggs and vanilla in a jug, then add to the chocolate mixture, along with the chocolate chips and stir well.

Pour the batter (this is going to be very runny) into your prepared tins and bake for approximately 55 minutes.

 

To make the glaze, put the icing sugar, cinnamon and 1Tbsp of the milk into a small bowl and mix, adding more milk a little at a time until it’s just pourable, then pour over the cake.

 

 
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