CHOCO­LATE CHUNK CIN­NA­MON Swirl LOAF

Hands-on time: 30 min­utes To­tal time: 2½ hours Makes: 12 serv­ings

Canadian Living Comfort Food - - Home-style Desserts -

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.

Cin­na­mon Streusel:

⅓ cup packed brown sugar

⅓ cup all-pur­pose flour

¼ tsp cin­na­mon

¼ cup cold but­ter, cubed

Cake:

½ cup but­ter, soft­ened

1 cup gran­u­lated sugar

2 eggs

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

Cin­na­mon Swirl:

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

Map l e car­rot loaf Maple sugar i s made by boil­ing sap u n t i l the l i q u i d e va­po­rates. It’s l ess pro­cessed than white gran­u­lated sugar and twice as sweet!

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.