(No yeast, easy and quick)
2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup castor sugar
1 egg, room temperature
1 cup milk
2 teaspoons vanilla extract
1/3 cup plain greek yogurt, or sour cream
1/3 cup sugar ( I used muscovado unrefined sugar )
2 teaspoons cinnamon
2 tablespoons butter, melted and cooled slightly
1/2 cup powdered sugar
2 – 3 teaspoons cream or milk (as needed for consistency)
Preheat oven to 180 C. Butter or spray a glass loaf tin.
In a small bowl, whisk together the flour, baking powder, salt, and sugar. Set aside.
In a large bowl, whisk together the egg, milk, vanilla, yogurt or sour cream. Add the flour mixture to the egg mixture, stirring with a spoon just until combined. Pour into the prepared loaf pan.
In a small bowl, stir the Swirl ingredients together. Drop teaspoonfuls onto the top of the bread; then use a knife to swirl it a couple of times into the batter. (Don’t overmix it).
Bake for 40 – 50 minutes or until the centre tests done with a toothpick.
Remove from the oven and cool for 15 minutes in the pan on a wire rack. Remove bread from pan and cool completely on wire rack.
Make Glaze: by whisking the ingredients together in a small bowl until smooth until drizzling consistency is reached. When the bread is completely cool, drizzle with glaze. Recipe: Rob Mac
Tried and Tested, Baked and Posted by Gail Haselsteiner