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Apple and cinnamon loaf.
3 teaspoons (15ml) vanilla extract
8 teaspoons (40ml) ginger syrup
80g caster sugar
200g self-raising flour, sieved
1/2 teaspoon (2.5ml) baking powder
2 tablespoon (30ml) apple sauce
1 red apple cored and thinly sliced
1 tablespoon (15ml) granulated sugar
1 medium red apple
Knob of butter, melted
1/2 teaspoon (2.5ml) ground cinnamon
For the cream (for two cakes):
8 tablespoon (120ml) double cream (low fat)
1/2 tablespoon (7.5ml) honey
Shake of ground ginger
Shake of ground cinnamon
1. Grease 4 mini loaf tins. (but depending on the size, this could make more)
2. Pre-heat the oven to 160C / Gas Mark 4.
3. Beat the butter, sugar, vanilla extract and ginger syrup until light and fluffy.
4. Add the egg and beat further.
5. Gradually stir in the flour, baking powder, milk and buttermilk.
6. Add the apple sauce.
7. Transfer to greased loaf tins.
8. Lay the slices of apples on top in a concertina fan.
9. Mix the granulated sugar and cinnamon and sprinkle about 3/4 on the cakes.
10. Lightly baste the apples with the knob of melted butter.
11. Bake for 20 minutes or until golden.
12. Remove from the oven and sprinkle remaining sugar and cinnamon.
13. Allow to rest for 5 minutes before removing from tins and allowing to cool on a rack.
Recipe from Wennies affairs blog.
There will be other cinnamon recipes coming soon.
More cinnamon recipes here:
Cinnamon Swirl Bread.
1/2 cup (125ml) granulated sugar
1/4 cup (63ml) light brown sugar
5 teaspoons (25ml) ground cinnamon
Bread:1 1/2 cups (375ml) whole milk, heated on stove top to 110 degrees
4 tablespoons (60ml) unsalted butter, (3 of them melted)
3 large egg yolks
4 1/4 cup (1063ml) AP flour, plus more if needed
2 1/4 teaspoons (10ml) rapid rise yeast (1 pkg.)
1 tablespoon (15ml) sugar
1 1/2 teaspoon (5ml) salt
1. In a small bowl, combine your filling/topping ingredients. Measure out 1/4 cup of your mixture and set the rest aside.
2. In a small bowl, whisk together the milk, melted butter, and egg yolks. Then, in the bowl of your stand mixer, combine the 1/4 cup of cinnamon mixture, 1 tablespoon sugar, yeast, flour, and salt.
3. Using your dough hook, mix on low and slowly add the milk mixture. After the dough comes together, increase your speed to medium and mix the dough until it is smooth and comes away from the sides of the bowl. Your dough should stick to the bottom of your bowl, but not too the sides. You may need to add more flour if needed.
4. Turn out your dough onto a lightly floured surface and form into a smooth round ball. Place in a greased bowl, turning to coat. Cover with plastic wrap and allow to rise for about an hour, or until dough has doubled in size.
5. Spray a 9×5 loaf pan [I used a 4 x 12 pan from IKEA} with cooking spray. On a lightly floured surface, press dough into a 20 x 8 inch rectangle, with the short side facing you. Using a spray bottle filled with water, lightly spray the dough. Sprinkle on the cinnamon sugar mixture (reserving about 2-3 tablespoons), leaving a 2 inch border along the top to seal. Lightly spray the cinnamon sugar with the water.
6. Roll up from the edge nearest you and finish at the sugarless end. Pinch to seal. Place in the loaf pan seam side down. Cover loosely with plastic wrap and allow to for rise another 1 to 1 1/2 hours.
7. Adjust oven rack to middle position, and heat oven to 350 degrees. Melt 1 tablespoon of butter and brush over top of dough. Sprinkle with remaining sugar, and bake until top is deep brown, about 45 to 60 minutes. Turn bread out and cool on wire rack.
Recipe from the Idea room blog.
Cinnamon recipes to share:
2 cups (480g) all-purpose flour
4 teaspoons (20ml) baking powder
1 teaspoon (5ml) salt
1/2 cup (120g) shortening
3/4 cup (180ml) milk
3/4 cup (180g) brown sugar
1/4 cup (60g) white sugar
2 teaspoons (10ml) cinnamon
Pinch of salt
1 tablespoon (15ml) butter, melted
1 cup (240g) icing sugar
1 tablespoon (15ml) liquid (cream is recommended, milk and water also work)
1. Combine flour, baking powder and salt. Cut-in shortening.
2. Add the milk, stirring with a knife until the dough is soft and slightly sticky.
3. Knead the dough until it "springs back" when you push your hand into it.
4. Roll the dough into a 9" by 13" (23g by 30g) rectangle. Use a 9" by 13" (23g by 30g) baking pan as a mold for the size.
1. Brush butter over the dough, leaving about 1/4" (0.75cm) around the edges clear.
2. Combine brown sugar, white sugar, cinnamon and salt. Sprinkle on buttered dough, leaving about 1/4" around the edges clear.
3. Press the sugar mixture down. Roll the dough lengthwise, as tight as you can.
4. Trim the edges, cut into eight pieces.
5. Arrange the buns in a small pan, so that all the buns are touching. Bake at 425°F (210c) for 15-20 minutes.
1. Combine icing sugar and liquid. Whisk together, spread on buns when they have finished baking.
So I hope that you enjoy these cinnamon recipes.
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