Caramelized Crust Cinnalicious Loaf Cake
- Ready In:
- 1hr 25mins
- Ingredients:
- 14
- Yields:
-
14 slices
- Serves:
- 14
ingredients
- 59.14 ml butter, melted
- 177.44 ml packed brown sugar
- 59.14 ml sugar
- 3 large egg whites, beaten
- 236.59-295.73 ml buttermilk
- 532.32 ml flour
- 4.92 ml baking soda
- 4.92 ml baking powder
- 0.61 ml salt
- 7.39 ml cinnamon
- 29.58-44.37 ml butter
- 59.14 ml packed dark brown sugar, lightly packed
- 4.92-9.85 ml cinnamon
- 14.78-19.71 ml sugar
directions
- Preheat oven to 350-375°. The higher temperature will give a more crackly topping, but you have to be more careful about overbaking.
- Mix thoroughly in a large bowl the flour, baking powder, baking soda, salt and 1 1/2 tsp cinnamon.
- Cut together the 2-3 Tbsp non-melted butter, 1/4 cup DARK brown sugar and however much white sugar you desire until you get a wet but crumbly consistency.
- Combine and beat together the melted butter, light brown sugar and sugar. When thoroughly combined, add the egg whites and mix for a few minutes more.
- Add buttermilk to the sugar, butter and egg mixture. Stir to evenly distribute.
- Mix wet ingredients into the dry, just enough to get all the flour into the dough. It's easiest to do this in two additions.
- Pour the batter into a prepared 9 x 5 or similar loaf tin.
- Take 1/3 to 1/2 of the streusel and spread it over the top of the batter. Cut through batter to marble.
- Spread remaining streusel over top.
- Bake 60-75 minutes, or until knife test comes out clean.
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Reviews
-
This cake is definitely five-star, but the instructions aren't! Specifically, Step 3 is very confusing - that's the streusel, and should really go at the end. This is probably the right way to go around it: Prepare the batter (all the ingredients listed in the recipe besides the last 4) - i.e. Steps 1-7 but IGNORE Step 3. Pour the batter into the pan. Make a streusel by mixing the last four ingredients together. Then follow Steps 8-10. The result is truly delicious!
RECIPE SUBMITTED BY
Student of many obscure academic fields, aspiring cook, all around oddball.
Currently in China until mid-July -- so thank you for trying all my recipes while I'm gone, and I hope to come back with new ingredients all over the place!