Name: Quick Cinnamon Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 loaf
Cuisine: American
Ingredients: 8 ounces of soft Amish Butter (best way I know to use the remaining roll of butter); 2 cups of granulated sugar which I run through the food processor to refine a little); 3 jumbo farm fresh eggs; 2 cups of Lehigh Valley® cream or sour cream. You won't get the same rich flavor if you use regular milk. Don't expect any flavor if using 2% or even 1% milk. Might as well use water.; 4 cups of regular all purpose flour; 2 teaspoons of Arm & Hammer® baking soda; 1/3 cup of light brown sugar; 1/3 cup of white sugar; 1 to two teaspoons of ground cinnamon or apple pie spices.

Description

Breakfast? Not really. If there is any left, this is perfect with an afternoon cup of tea or as a grab-and-run snack cake.

Scale

Ingredients

8 ounces of soft Amish Butter (best way I know to use the remaining roll of butter)
2 cups of granulated sugar which I run through the food processor to refine a little)
3 jumbo farm fresh eggs
2 cups of Lehigh Valley® cream or sour cream. You won’t get the same rich flavor if you use regular milk. Don’t expect any flavor if using 2% or even 1% milk. Might as well use water.
4 cups of regular all purpose flour
2 teaspoons of Arm & Hammer® baking soda
1/3 cup of light brown sugar
1/3 cup of white sugar
1 to two teaspoons of ground cinnamon or apple pie spices.

Instructions

Preheat over to 350 degrees.
Sift the flour and baking soda together to distribute evenly. Set aside.
Combine the brown and white sugar along with the spices. Mix well and set aside.
Cream the refined sugar with the butter until light and fluffy. Beat in the eggs one at a time until well incorporated. The mixture should be light yellow in color, fluffy and completely smooth (no sugar granules to give the batter a grainy texture).
Add the flour mixture a little bit at a time along with some of the cream, milk or sour cream and blend in well before adding more.
The batter is heavy (although it will spread easily in the pan) but completely smooth.
Spray two large loaf pans with Baker’s Joy® baking spray.
Spoon enough batter into the bottom of each pan to cover evenly about 3/4 of an inch thick. Sprinkle with some of the sugar and spice mixture.
Spoon remaining batter over the sugar mixture.
Tap the pans to spread the batter evenly and remove any air bubbles.
Top the batter with any remaining sugar mixture.
Bake at 350 degrees for about 45 minutes or until golden brown on top. Use a cake tester to make sure the batter is cooked through.
Cool in the pan for about 15 minutes. Run a sharp knife along the edges to loosen the cake from the loaf pan. Allow to cool for another 15 minutes. At this point you should be able to easily remove the cake from the pan.
Tastes best still warm out of the oven.