CHOCOLATE CHUNK CINNAMON Swirl LOAF
Hands-on time: 30 minutes Total time: 2½ hours Makes: 12 servings
This indulgent loaf blends semisweet chocolate chunks with a surprising kick of cinnamon. The spiced swirl melts into a gooey interior, and the crunchy streusel topping takes it up a notch.
⅓ cup packed brown sugar
⅓ cup all-purpose flour
¼ tsp cinnamon
¼ cup cold butter, cubed
½ cup butter, softened
1 cup granulated sugar
2 tsp vanilla
2¼ cups all-purpose flour
1 tsp baking powder
½ tsp each baking soda, cinnamon and salt
¾ cup buttermilk
225 g semisweet chocolate
(about 8 oz), chopped
3 tbsp granulated sugar
2 tbsp butter, melted
2 tsp cinnamon
Cinnamon Streusel: In small bowl, whisk together brown sugar, flour and cinnamon. Using pastry blender or 2 knives, cut in butter until crumbly. Set aside.
Cake: In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla.
In flour, separate baking bowl, powder, whisk baking together soda, cinnamon and salt; stir into butter mixture, alternating with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Fold in chocolate.
Cinnamon Swirl: In small bowl, stir together sugar, butter and cinnamon to form paste. Set aside.
Assembly: Scrape half of the batter into parchment paper–lined 9- x 5-inch (2 L) loaf pan, spreading to edges. Spoon half of the Cinnamon Swirl over top; using butter knife, gently swirl to create marble effect. Scrape remaining batter over top, spreading to edges; gently swirl in remaining Cinnamon Swirl. Top with Cinnamon Streusel.
Bake in 350°F oven until cake tester inserted in centre comes out clean with a few moist crumbs clinging, 65 to 70 minutes. Let cool in pan for 20 minutes; transfer directly to rack to cool completely. Peel off parchment paper.
PER SERVING: about 427 cal, 6 g pro, 21 g total fat (12 g sat. fat), 58 g carb (2 g dietary fibre, 37 g sugar), 67 mg chol, 299 mg sodium, 144 mg potassium. % RD I: 5% calcium, 16% iron, 13% vit A, 22% folate.
STREUSEL GIVES A SATISFYING CRUNCH