2 1/2 cups plain flour (all purpose flour)
1 cup white sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/2 cup vegetable oil
1 1/3 cups sour cream (Note 1)
2 tsp vanilla extract
4 tbsp unsalted butter, melted
1 1/2 tbsp cinnamon powder
3/4 cup brown sugar, packed
Preheat oven to 180C/350F (all oven types).
Grease a loaf tin approximately 21 x 11 cm / 8″ x 4″ and line with baking paper, leaving overhang (see video).
Place Dry Ingredients in a bowl and whisk to combine.
Place Wet Ingredients in a separate bowl and whisk until combined.
Place Cinnamon Sugar ingredients in a bowl and mix to combine (it should be like a slurry, see video).
Make a well in the Dry Ingredients bowl. Pour in Wet Ingredients, then mix 12 – 15 times until just combined (few lumps ok, see video).
Spoon about 1/4 of the batter into the tin (about 3/5″ deep) and smooth surface.
Dollop about 1/3 of the Cinnamon Sugar over the batter.
Top with half the remaining batter. Dollop the remaining Cinnamon Sugar over the batter. Drag a butter knife back and forth (lengthwise and cross wisto make the swirls. Top with remaining batter – dollop it on, the more the Cinnamon Sugar is moved about, the more swirls.
Bake uncovered for 45 minutes. Then remove and cover with foil, and bake for a further 20 minutes or until a skewer inserted into the middle comes out clean.
Stand in the tin for 5 minutes before lifting it out onto a cooling rack. Allow to cool before slicing (can still be warm but don’t slice while hot, may crumble). Moist and flavoursome enough to eat plain but a little extra butter doesn’t hurt.
1. You can substitute the sour cream with yoghurt. Full fat Greek or other non sweetened yoghurt is best, but even a low fat one will work.
2. Don’t stress if you don’t get lots of swirls. I was actually undecided whether to do swirls like you see in the photos, or a thick strip of cinnamon sugar in the middle because that concentrated buttery cinnamon sugar is SO GOOD! So whether you get swirls or end up with larger pockets, it’s a win either way (swirls look better but I swear larger pockets taste better!).
Quick note : The reason I cover the cinnamon sugar with batter rather than having swirls on the surface is because the cinnamon sugar will burn if it’s exposed on the top of the bread for whole time it’s baking. It’s ok if some bursts through while baking, you just don’t want any of it on top when you first put it in the oven. Hence why I do swirls BEFORE covering with batter.
3. Baked goods like this are always best served on the day of making it, but this keeps exceptionally well because it is so lovely and moist. Store at room temperature in an airtight container for up to 3 days. Also freezes great!
4. Feel free to add raising, other dried fruit, raspberries, blueberries, nuts, choc chips etc. The batter is quite thick so they will disperse well once baked (with thin batters, they sink).
5. Serves 8 to 10. I say 8 to be safe.