Thursday, July 26, 2012

Cinnamon Loaves

This recipe was adapted from a recipe that I found for a Cinnamon Bundt Cake on the wonderful blog The Misfit Baker.  By the time I found Starr's site after trying many other recipes that I would not be able to find a cake that was moist and had the texture of cake's that I had before going dairy-free.

I did make some changes like I reduced the amount of sugar and cinnamon, left out the optional almond extract and added some cherries to the mix.  I couldn't find my bundt cake pan so I made it as two loaves.  My neighbor couldn't believe that it was dairy-free and requested that I make one for him.  He made sure that either loaf wouldn't get a chance to go stale.

The one thing I loved about this recipe is that the cake is really moist and stays that way for at least 2 days.  That's about how long that it lasted in my house and the sad thing is that I only got one piece out of the two loaves that I made!

makes 2 loaves

Ingredients
3 1/2 cups unbleached all-purpose flour
1 1/4 cups granulated sugar
2 tsps ground cinnamon
1/2 tsp salt
2 tsps baking soda
2 cups water
2/3 cup canola oil
2 tbsp apple cider vinegar
2 tsp vanilla extract
1 cup sweet cherries, pitted
1 tsp honey or agave (for a vegan option)

1.  Preheat oven to 350* and lightly grease two loaf pans or if you would like to make it into a layer cake two greased cake pans.

2.  Place cherries and honey in a blender and blend until there are no large chunks.

3.  In a large bowl mix together flour, sugar, cinnamon, salt and baking soda.

In a large bowl mix together flour, sugar, cinnamon, salt and baking soda.  In another bowl mix remaining ingredients except cherry mix.

4.  In another bowl mix together water, oil, apple cider vinegar and vanilla extract.

5.  Gradually add the dry ingredients to wet ingredients and stir until just combined.

6.  Next carefully fold cherry mix into batter being careful not to overmix.

Add dry ingredients to wet ingredients & mix until just combined. Carefully fold cherries into batter without over mixing.

7.  Divide the batter between two loaf pans and bake for 40 minutes or until a knife inserted comes out clean.

Divide the batter between two loaf pans and bake for 40 minutes or until a knife inserted comes out clean.

8.  Allow loaves to cool for 10 minutes before transfering to a wire rack to finish cooling.

Allow loaves to cool for 10 minutes before transfering to a wire rack to finish cooling. I love to top with a scoop of coconut milk ice cream!

*Another option is instead of baking the cake in two loaf pans you could use two round cake pans and ice it and make a layer cake.

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