Рецепт Mexican Chocolate Cinnamon Swirl Loaf
Mexican Chocolate Cinnamon Swirl Loaf
I am crazy. I know I am, but it’s all good. You see, I was experimenting in the kitchen for a future sponsored post. Silly crazy me decided to experiment on a cake for my daughter’s birthday. I was creating a Mexican Chocolate Cinnamon Swirl Cake.
Cake number one didn’t turn out well at all. The first mistake was using a Bundt pan. Apparently, I didn’t spray it well enough, and I am sure you can guess the result. Yes, I had an ugly cake with part of it left in the pan.
I was going to show you a picture, but it looks like I deleted them already and that’s really a good thing.
Mexican Chocolate Cinnamon Swirl Loaf
I bought the store brand of coffee creamer. If you don’t have it at a store near you, you can combine 1 Tablespoon chocolate syrup, with ¼ cup milk + one teaspoon cinnamon
Author: Marlene Baird
Serves: 12
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar (3/4 cup + ¼ cup)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 Tablespoons dried buttermilk powder
- ¾ cup water
- 1 egg
- ¼ cup Lucerne brand Mexican Cinnamon Chocolate Cinnamon Coffee Creamer
- ¼ cup canola oil
- 3 teaspoons ground cinnamon
Directions
Pre heat oven to 350 degrees
In a large bowl, combine the flour, ¾ cup sugar, baking soda, buttermilk powder and salt.
Combine Mexican cinnamon chocolate coffee creamer, water, egg and oil; stir into dry ingredients just until moistened.
In a small bowl, combine cinnamon and remaining sugar.
Spray the bottom only of a 9-in. x 5-in. loaf pan.
Pour half of the batter into pan; sprinkle with half of the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl.
Bake at 350° for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan.
Excellent served warm.
3.2.1753
The second mistake was assuming that you can swap out milk and use coffee creamer as an even exchange. NOT. DO NOT TRY THIS. The result will not give you a very great texture to your cake.
But when I modified the experiment just a bit, I definitely had better results.
It tasted very good. And she had a Happy Birthday!
Thanks for stopping by and have a great day.
Marlene