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Recipe Finder: A delicious, sticky caramel mess of cinnamon bread

Cindy Mosier from Dowagiac, Mich., was searching for a recipe for making a cinnamon loaf similar to the one she enjoyed growing up that she said was made by a bakery in her hometown in the 1950s and '60s. She said it was baked in a loaf pan and was moist yet firm. When it was turned upside down after baking, it had a wonderful gooey caramel topping and swirls of cinnamon throughout the loaf. She said she has searched for a similar recipe but has not had any luck finding a really good one.

Suzanne Boyle who lives and works in Belleville, Ill., and is the food editor at the Belleville News-Democrat saw Mosier's request and said, "I have never been to that bakery [but] I do make a cinnamon loaf in which the swirls are very nicely seen and is topped with a sticky caramel mess my family loves." She thought Mosier might like to give her recipe a try. She said she has made it with double the topping (the recipe here is for one batch of topping), which makes the bread super sticky, moist and doubly delicious. She said she has also made it on occasion without the topping and added a drizzle of white icing on top instead.

I baked up a loaf for a special Sunday morning treat in my house and the smell alone was enough to rouse my sleeping teenagers. This one was so good it was gone before teatime.

REQUESTS

Claire Green from Parkton would love to have a recipe for an old-fashioned Jewish noodle kugel like the one she remembers her grandmother making for the holidays.

Sharon Roetger from Wilmington, N.C., is searching for a recipe she lost some years ago for a French fruit tart. She said the recipe came from a magazine in the early 1970s and that the tart was made using a Jiffy pie crust mix, sugar and heavy cream. It was baked and then the filling was made with vanilla pudding mix (not instant), cream and vanilla among other things. The top was two layers each of canned mandarin oranges, canned pineapple segments and bananas arranged in pie slice fashion. It had a glaze made with the juice from the pineapple and orange sections and cornstarch. She said she made this for Christmas for years but since she lost the original recipe she has had no success duplicating the tart and would love to be able to make it again for her family.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, at The Baltimore Sun, 501 N. Calvert St., Baltimore 21278 or email baltsunrecipefinder@gmail.com. If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.

Cinnamon Swirl Loaf

Makes 8-10 servings

Batter:

2 cups flour

1 1/2 cups sugar, divided

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1 egg

1/4 cup vegetable oil

3 teaspoons ground cinnamon

Sticky Topping:

4 tablespoons (1/2 stick) unsalted butter, plus extra for greasing the pan

1/2 cup firmly packed light brown sugar

1/4 teaspoon cinnamon

Dash nutmeg

Preheat oven to 350 degrees. Butter bottom and sides of a 9 by 5 inch loaf pan.

To make topping: Combine the butter, sugar, cinnamon and nutmeg in a small saucepan and boil for 30 seconds. Scrape the mixture into prepared pan and spread evenly. Set aside while you make the batter.

To make batter: In a large bowl, combine flour, 1 cup sugar, baking soda and salt. In a separate bowl, combine buttermilk, egg and oil; stir wet ingredients into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining 1/2 cup sugar.

Pour half of the batter into the pan; sprinkle with half of the cinnamon-sugar mixture. Carefully spread the remaining batter and sprinkle with the remaining cinnamon-sugar; cut through batter with a knife to swirl.

Bake for 45 to 50 minutes, or until toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pan to cool completely. Put plate on top of pan and flip to remove. Scrape out any remaining topping that is left in the pan and spread over loaf.

Copyright © 2014, The Baltimore Sun
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