Inspired by a recipe in the Simply Organic spice archives, this loaf is reminiscent of a snickerdoodle cookie in the best ways: soft and moist and tender on the inside, crackly and chewy on the outside. It's worth springing for Vietnamese (also called Saigon) cinnamon instead of the regular stuff—Vietnamese cinnamon has more heat and a spicier, bolder kick which really comes through in the bread. —Posie (Harwood) Brien
- Makes one 9-inch loaf
- For the batter
(2 sticks, 226 grams) butter, at room temperature
1 1/4 cups
(247 grams) sugar
eggs, at room temperature
(227 grams) whole milk yogurt
cinnamon (preferably Vietnamese)
2 1/2 cups
- For the layers and topping
(21 grams) sliced almonds
- Preheat the oven to 350°F. Grease a 9x5-inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well between each addition.
- Add the yogurt and vanilla and beat until well-combined.
- Add the flour, baking powder, and cinnamon and mix until the batter just comes together.
- Pour half of the batter into the prepared pan and smooth the top.
- In a small bowl, whisk together the cinnamon and sugar for the layers. Sprinkle half of the cinnamon-sugar mixture evenly over the batter in the pan.
- Pour the rest of the batter over the cinnamon-sugar and smooth the top. Sprinkle the remaining cinnamon-sugar evenly over the top of the batter, and sprinkle on the sliced almonds.
- Bake for a minimum of 50 minutes, or until a tester inserted in the middle of the loaf comes out clean (or with just a few moist crumbs clinging to it). Depending on which oven I used, my loaf took up to as long as 75 minutes to bake so don't fret if it takes longer! Just start checking at 50 minutes, and keep adding 10 minutes if it's not ready.
- Remove from the oven, run a knife around the edges of the pan to loosen the loaf, and then let cool for 10 minutes before turning out of the pan onto a wire rack to cool slightly. It's delicious warm or cold or even frozen!