· By Robert Norman
Vanilla Cinnamon Loaf
Method
- Preheat oven to 350°F.
- Grease a 9”×5” loaf pan and line it with a sheet of parchment paper.
- Combine apple puree, sour cream and half the vanilla and set aside.
- Place the eggs and sugar in the bowl of a stand mixer fitted with a whisk attachment and mix until very light and fluffy.
- With the machine running on slow, drizzle in the melted butter and mix to combine.
- In a separate bowl, whisk the flour, remaining vanilla, cornstarch, baking powder, baking soda, salt and spices until combined.
- With the mixer on low speed, add ¼ cup of the dry ingredients to the egg mixture, alternating with the sour cream mixture. Mix until just combined.
- Pour the batter into your prepared pan and bake in the preheated oven for approx. 45-50 minutes, or until a toothpick inserted in the center comes out without any batter on it.
- Let the pan cool on a wire rack for ten minutes, then remove the cake from the pan using the parchment paper. Let cool for 5 more minutes.
- For the sugar coating, mix the sugar with the cinnamon and vanilla.
- Brush the outside of the cake with melted butter and coat sprinkle with vanilla cinnamon sugar.
This cake is best served warm on the day it is made.