Sweet cinnamon bread with powdered sugar topping. You may also add raisins to this recipe if you wish.

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
12
Yield:
1 - 9x5 inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease and flour a 9x5 inch baking pan.

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  • In a large bowl, combine brown sugar, white sugar and flour. Stir in melted butter until mixture resembles coarse crumbs. Add vanilla extract. Mix in baking soda, baking powder, cinnamon and ginger. Reserve 1/4 cup this mixture to be used as topping.

  • In a separate bowl, beat together egg and buttermilk; stir slowly into flour mixture. Pour batter into prepared pan. Sprinkle batter with reserved topping.

  • Bake in preheated oven for 20 to 30 minutes, until a toothpick inserted into center of the cake comes out clean. Sprinkle with powdered sugar and serve.

Nutrition Facts

324 calories; protein 3.8g 8% DV; carbohydrates 50.4g 16% DV; fat 12.3g 19% DV; cholesterol 46.8mg 16% DV; sodium 247.8mg 10% DV. Full Nutrition
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Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/12/2012
Great little breakfast bread that's delicately spiced and not to mention moist! I did cut back on the sugar a bit and used 2 cups of flour and 1/2 cup of melted butter. I also subbed nutmeg for the ginger and added some raisins. I sprayed a 9x5 glass pan with Pam for baking and baked this at 350 for 55 minutes. Like others I do think the baking time is off. It smelled wonderful and was perfect with a cup of tea! Read More
(22)

Most helpful critical review

Rating: 1 stars
04/03/2008
not what i was expecting. also the recipe says to bake 20 - 30 minutes mine took 45 minutes sank in the middle and was over cooked along the edges. will not make this one again. Read More
(7)
40 Ratings
  • 5 star values: 12
  • 4 star values: 16
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 4
Rating: 4 stars
12/23/2002
Maybe it's me but I found the 9x5 pan waaay too small. I opted to use instead the only other option I had on hand: an 8x8. Still had to leave out a cup of the mix. Probably use a 9x9 next time. Other than that very moist great taste. Will definitely make again. Read More
(22)
Rating: 4 stars
11/12/2012
Great little breakfast bread that's delicately spiced and not to mention moist! I did cut back on the sugar a bit and used 2 cups of flour and 1/2 cup of melted butter. I also subbed nutmeg for the ginger and added some raisins. I sprayed a 9x5 glass pan with Pam for baking and baked this at 350 for 55 minutes. Like others I do think the baking time is off. It smelled wonderful and was perfect with a cup of tea! Read More
(22)
Rating: 4 stars
01/20/2003
The cake was very moist and tender with a very crunchy top. As a 13-year-old boy I think that it's good enough to say "kids" love it (I do). It was extremely easy to make and took about 30 minutes to make. Read More
(13)
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Rating: 4 stars
06/09/2003
Pretty darn good. I had enough batter for a large loaf pan and a mini loaf pan. To add some variety (rather than having two identical loaves) I added some thawed frozen blueberries to the batter for the smaller loaf. Very nice addition! I also added water to the powdered sugar to make a drizzle. Both loaves needed every bit of 30 minutes to bake plus a little more. This is a great recipe for those in-the-clutch breakfast situations in which unexpected guests have stayed the night. All ingredients on hand and it goes together quickly. Read More
(11)
Rating: 5 stars
01/20/2003
Very quick and easy to make.....I instead used 8 inch round pans and made two.....worked out PERFECTLY....Would be great for a quick Sunday morning breakfast. Read More
(8)
Rating: 1 stars
04/02/2008
not what i was expecting. also the recipe says to bake 20 - 30 minutes mine took 45 minutes sank in the middle and was over cooked along the edges. will not make this one again. Read More
(7)
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Rating: 4 stars
01/20/2003
Easy to make and tastes very good. The recipe makes more batter than will fit in one pan. I divided it between two 9x5 pans to make smaller loaves. I added a little water to the confectioner's sugar (to make a sugar glaze) and drizzled it over the top. Read More
(6)
Rating: 4 stars
01/14/2012
There were a few problems with this recipe. The baking time was way off for starters. 20-30 minutes for a 9x5 loaf? No way. I did check it at 30 minutes but it was still liquid in the middle. I baked it for an additional 15 and it was nice and moist but even a bit gooey at the bottom. The outside was a little dark at this point as well. The amount of sugar in this recipe is escessive. I cut each type of sugar by 1/4 cup and it was still very sweet. I opted to skip the powdered sugar because of this. This cake did sink in the middle as noted by another reviewer (see my photo). I'm not sure why others had a problem with the pan size. Perhaps their loaf pans are the smaller 8x4. I have both sizes and made sure to use the 9x5. There was no danger of overflowing the pan. I'm sure it would easily have accomodated the 1/2 cup of sugar I left out. Possibly these reviewers added a large amount of raisins. I did not. In short if you make this recipe cut back on the sugar make sure your loaf pan IS 9x5 bake 40 minutes before checking and leave out the raisins if you want it to fit in the pan. You'll end up with a tasty coffee cake that doesn't need the additional powdered sugar. Read More
(5)
Rating: 5 stars
02/16/2010
Super easy and tastes wonderful! Read More
(4)
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