by sweetenuf | Jan 24, 2019 | Loaf Cakes and Breads
Cinnamon jam loaf. The name alone makes my mouth water. A perfect accompaniment to morning tea or afternoon coffee. Something to give you that ‘belly hug’ on a cold winter day in Ontario or a smile if you’re fortunate enough to be sitting outside in the sunshine somewhere south.
Another wonderful recipe from Bake from Scratch, the Comfort Issue, this no mixer required loaf received rave reviews at my house!
A nut streusel elevates this simple loaf by adding crunchy sweetness and if you wish add a little sugar glaze. This will keep for several days (should it last that long) well wrapped and you can always freeze any extras.
Cinnamon Jam Loaf – sweetenuf.ca
Cinnamon Jam Loaf
Makes 1 8 1/2 x 4 1/2-inch loaf. Preheat oven to 350F. Line loaf pan with parchment paper.
1 cup packed light brown sugar
3/4 cup sour cream
1/4 cup plus 2 tablespoons unsalted butter, melted
1 1/2 tsp vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup jam (blueberry, strawberry, raspberry, etc.)
In a large bowl, whisk together brown sugar, sour cream, eggs, melted butter, and vanilla. In a medium bowl, whisk together flour, cinnamon, baking powder, salt and baking soda. Add flour mixture to sugar mixture, whisking just until combined.
Spoon 1/3 of batter into prepared loaf pan and top with 1/4 cup of jam, leaving a 1/4-inch border. Spoon another 1/3 of batter and top with remaining jam and top with remaining batter.
Sprinkle with Nut Streusel (recipe below) and bake for 30 minutes. Tent with foil and bake another 15 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes then remove from pan and cool on rack completely.
Drizzle with sugar glaze – combine 1 cup icing sugar with 2 tablespoons milk or cream until smooth.
1/2 cup chopped sliced almonds (pecans, walnuts or nut of choice)
1/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons granulated sugar
2 tablespoons packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup unsalted butter, cubed
In a small bowl, stir together nuts, flour, sugars, cinnamon and salt. Using your fingertips, cut in butter until pea-size crumbs remain. Squeeze mixture into small and large clumps and sprinkle all over top of Cinnamon Jam loaf before baking.
by sweetenuf | Jan 3, 2019 | Bars & Squares
Nanaimo Bar – sweetenuf.ca
Time for another sweet treat. No, No, you say! You have eaten and drank so much it’s time for one of those crazy green juice fasts or, I know, you’re off coffee, sugar, dairy and gluten.
But really, how long will that craziness last? Everything in moderation and you will be fine. Not ready for another sweet just yet. No worries, keep this recipe on the back burner for an upcoming get together or family event. Extras can be frozen. Oh, and they still are great right out of the freezer, just in case!
Follow me on my baking adventures in #cookingwood!! I’ve got a new kitchen to break in here in Collingwood so follow along on Instagram, sweet_enuf.
Baking Tip: No custard powder? You can sub in an equal amount of cornstarch in a pinch and I’d up the vanilla by another 1/4 to 1/2 tsp. It is a popular ingredient in recipes for the U.K. or Australia.
Lightly grease a 9×9-inch pan and line with parchment paper.
2 cups grahm wafer crumbs
1 cup unsweetened shredded coconut
1/2 cup chopped walnuts
1/2 cup chocolate chips
1/4 cup sugar
1/4 cup cocoa powder
1 teaspoon vanilla
1/2cup butter, room temperature
2 cups icing sugar
1 tablespoon custard powder
2 tablespoons milk or cream
1/2 cup dark or semi-sweet chocolate chips
1 tablespoon butter
In a large bowl, combine the graham cracker crumbs, coconut, walnuts and chocolate chips.
In a medium saucepan, over medium heat, melt the butter and add in sugar and cocoa. Mix until well combined and remove from heat. Allow to cool until warm and add the egg and vanilla and combine.
Add the graham cracker mixture to the saucepan and mix well. Press evenly into prepared pan and set aside.
For the filling, using a mixer, cream the butter, icing sugar and custard powder until mixed well. Add in the milk or cream and mix on medium speed until light in colour.
Spread filing evenly over crust and put in fridge to chill.
For topping, either in a double boiler or in microwave, combine the chocolate chips and butter and melt together, stirring until smooth. Spread evenly over the chilled bars and let set .
For easy cutting, remove the bars from the pan and using a large knife, warmed under running water, slice into 16 even bars. Run knife under hot water and wipe off as needed.