Part coffee cake and part cinnamon roll, this buttermilk loaf delivers all the warm, cozy flavors of a cinnamon bun without any of the mess and fuss. Generous dollops of buttery cinnamon-brown sugar filling are tucked into the tender buttermilk batter and then given a few casual swirls to create delicious ribbons and pockets of cinnamon-sugar goodness in every slice. No kneading, rising, rolling, fancy techniques or power tools required.
Buttermilk gives the cake its soft, moist crumb along with a subtle tang while dark brown sugar adds a rich, almost caramel-like flavor to the cinnamon filling. For a little something extra, enhance the filling with some finely chopped chocolate, toasted nuts or a combination of both. Finish with a thick drizzle of vanilla glaze for a sweet flourish or leave it plain and let those buttery cinnamon swirls do the talking. Either way, it’s just the thing for breakfast, an afternoon coffee (tea for me!) break or a late-night nibble.
Serves 12
For the filling
- 3 ounces (6 tablespoons) unsalted butter, very soft but not melted
- 2/3 cup (4 5/8 ounces) firmly packed dark brown sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- 1/8 teaspoon table salt
- 3 tablespoons finely chopped chocolate (mini chips are ok too) or toasted nuts (optional)
For the cake
- 2 cups (9 ounces) unbleached all-purpose flour
- 3/4 cup (5 1/4 ounces) granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1/4 teaspoon baking soda
- 3/4 cup (5 1/4 ounces) buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 tablespoons neutral oil
- 2 teaspoons pure vanilla extract
- 6 tablespoons (3 ounces) unsalted butter, melted
For the glaze (optional)
- 1 1/2 cups (6 ounces) confectioners’ sugar, sifted if lumpy
2 tablespoons milk - Drop or two of pure vanilla extract
Make the filling
- Stir the butter, sugar, flour, cinnamon and salt in a small bowl until well blended. Stir in the chopped chocolate or nuts, if using, and set aside.
Make the cake
1. Position a rack in the center of the oven and heat the oven to 350°F. Lightly grease an 8-cup loaf pan. Line the bottom of the pan with parchment and lightly grease.
2. Put the flour, sugar, baking powder, salt and baking soda in a medium bowl and whisk until well blended. Put the buttermilk, eggs, oil and vanilla in a small bowl (or use a 2-cup measure) and whisk until well blended.
3. Add the buttermilk mixture along with the melted butter to the dry ingredients and, using a rubber spatula, gently fold until just incorporated. Scrape about a third of the batter into the prepared pan and spread to cover the bottom of the pan. Using about half of the cinnamon-sugar mixture, drop small scoopfuls evenly over the batter. Cover with another third of the cake batter and dot with the small scoopfuls of the remaining cinnamon-sugar mixture. Top with the remaining cake batter and, using the flat side of a knife blade, reach down through the batter almost to the bottom of the pan without scraping it. Run the knife through the batter once or twice to create a casual swirl of batter and cinnamon-sugar. Be careful not to overmix. You’ll want to keep those pockets of cinnamon-sugar.
4. Arrange an oven mitt or folded tea towel on the counter and tap the pan gently but firmly on the mitt several times to settle the batter. Bake until a pick inserted in the center comes out clean, 58 to 62 minutes. Move the pan to a rack and let cool for 15 to 20 minutes. Run a knife between the cake and the pan to loosen the cake, then invert onto a cutting board or flat plate and lift off the pan and peel away the parchment. Invert the cake onto a rack to cool. The cake can be served warm or at room temperature or cooled completely, covered and stored at room temperature for up to 4 days.
Make the glaze (optional)
1. In a small bowl, stir the confectioners’ sugar and 1 tablespoon of the milk. Add the vanilla and more milk, a little at a time, until the glaze is smooth, very thick, and shiny. It should flow thickly but smoothly and form a ribbon that very slowly disappears.
2. Move the completely cooled cake to a serving plate or cutting board. Use a spoon to drizzle glaze over the top of the cooled loaf in a thick zigzag pattern using as much or as little of the glaze as you like. The glaze should form thick ribbons that drip down the sides of the loaf. Serve immediately or store, covered, at room temperature.
