I usually make this for Christmas or New Year’s Day breakfast. It’s actually more of a coffee cake, but it’s an American-style coffee cake meaning that it doesn’t have coffee in it. You serve it with coffee. It doesn’t have a streusel (crumb) topping the way I do it (in a scalloped bunt pan) but you could if you use the right pan. I sometimes make two in loaf pans, but again without the streusel topping if I do it that way. But since it doesn’t have streusel topping, it’s “bread.”
I successfully alter this recipe using lactose-free milk (NOT soy milk) and add a touch of lemon juice or vinegar to clabber it. If I have enough butter, I use butter over shortening because it tastes better. When I bring it somewhere like a class party or to someone’s home I like to pre-slice it and then sprinkle it with a dusting of powdering/confectioner’s sugar.
Since I use a bunt pan, I add the batter in layers so that between layers I can sprinkle “extra” cinnamon sugar and then swirl it with a knife. It turns out better that way and actually swirls nicely.
In large mixing bowl, cream shortening & sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda & salt; add to creamed mixture alternately with buttermilk.
Spread half of the batter in two greased & lightly floured 8″ x 4″ x 2″ loaf pans. Combine cinnamon & sugar; sprinkle half over batter. Spread remaining batter; sprinkle with other half of cinnamon-sugar. Bake at F. 350 for 50-55 minutes or until a toothpick inserted in center comes out clean. Cool for 10 in pans before transferring to wire racks to cool completely. Makes 2 loaves.
1. Successfully made this recipe in a bundt pan & treated it like a “cake” recipe; excellent this way and serves beautifully for company; also delicious thinly sliced, then toasted and dabbed with cream cheese.
2. Also successfully made this recipe using half whole wheat flour, and soured fat free milk (added 1 TB white vinegar to milk) and not buttermilk.