This recipe is from Baked, a regular column on SauceMagazine.com/blog.
Beat the butter and sugar with an electric beater until light and fluffy, about 5 minutes.
Add the eggs, one at a time, beating well after each addition.
Add the vanilla and continue beating.
Add the heavy cream and continue beating until its well incorporated.
Add the cake flour and salt and beat just until folded.
Grease a 9-inch loaf pan.
Sprinkle 1 to 1œ tablespoons of coarse sugar all around the pan, covering the sides as well.
Pour half the batter into the pan and sprinkle about œ to Ÿ teaspoon of the cinnamon on top.
Add in the rest of the batter and sprinkle the remaining Œ to œ teaspoon cinnamon on top, as well as the remaining œ tablespoon of the coarse sugar.
Place the loaf pan in the cold oven and preheat the oven to 350 degrees.
Bake for 50 minutes (from the time you put it in the cold oven) or until a skewer or cake tester comes out clean or with a few crumbs attached.
Let cool and serve at room temperature.
1 cup sugar
4 eggs
1 tsp. vanilla
½ cup heavy cream
1 ½ cup cake flour
½ tsp. salt
2 Tbsp. coarse sugar, divided
1 tsp. cinnamon, divided
This article appears in Sep 1-30, 2011.