Street Art Uy - mapa del arte urbano en Uruguay /// Programa Buen día Ur...
En el primer día de clase, el profesor de “Introducción al Derecho” entró al aula y lo primero que hizo fue pedir el nombre de un estudiante que estaba sentado en la primera fila:
Pan de canela
INGREDIENTES
2 tazas de harina común / para todo uso
1 1/2 tazas de azúcar común
1 cucharadita de levadura en polvo
1/2 cucharadita de sal
1 1/4 taza de suero
de leche
1 cucharadita de
extracto de vainilla
1 huevo
1/4 taza de aceite de canola
1 cucharada de canela en polvo
El esmalte:
1/4 taza de azúcar en polvo / glas
2 cucharaditas de leche
INSTRUCCIONES
1. Precaliente el horno a 350 ° F (180 ° C). Engrase un
molde para pan de 9 pulgadas. Utilice nuestra receta casera
de liberación de sartén para engrasar su sartén. ¡Es fácil!
2. Combine la harina, 1 taza de azúcar, polvo de hornear,
sal, suero de leche, huevo, vainilla y aceite; revuelva hasta que se humedezca.
3. En un tazón pequeño, combine la canela y el azúcar
restante.
4. Vierta la mitad de la masa en un molde para pan;
espolvorear con la mitad del azúcar con canela. Unte con la masa restante y
espolvoree con la canela y el azúcar restante.
5. Con una brocheta o un cuchillo, corte la masa para hacer
girar unas cuantas veces.
6. Hornee por 45-50 minutos o hasta que al insertar un
palillo cerca del centro salga limpio. Deje enfriar durante 10 minutos en la
sartén antes de retirar a la rejilla. Déjelo enfriar completamente.
7. Para el glaseado, combine el azúcar glas / en polvo y suficiente
leche para alcanzar la consistencia deseada; rocíe sobre el pan.
Dejar enfriar. Almacenar en un recipiente hermético. También
puede congelar la mitad o todo, envolver en papel pergamino y luego colocarlo
en una bolsa con cierre. ¡Descongela como de costumbre y disfruta! Todavía
estará húmedo.
Nos encantaría saber de usted y de su opinión sobre nuestra
sencilla receta de pastel de pan con remolino de canela. ¿Hiciste algún cambio
o agregaste otros beneficios? Háganos saber en los comentarios a continuación.
¡Gracias por leer y cocinar feliz!
Recetas De Pastel De Pan
Here's a delicious selection of pound or loaf cake recipes
for you to enjoy
Tiramisu Pound Cake, a soft and delicious pound cake with
all the flavors of a Tiramisu! It's even got a mascarpone frosting. This will
go fast so be sure to make two!
Sigue leyendo
Strawberry Pound Cake. A delicious recipe bursting with
fresh strawberries. Soft, moist and perfect with a morning coffee or to take to
friends!
Sigue leyendo
Coffee Pecan Pound Cake is a lovely tasting, moist cake with
a perfect combination of coffee flavor and texture from the pecans.
Sigue leyendo
Moist Vanilla
Pound, Loaf Cake
Moist Vanilla Pound, Loaf Cake is such a wonderful tasting
cake, soft, and delicious!
Sigue leyendo
Coconut and Lime Pound Cake, a deliciously soft coconut cake
with a splash of tangy lime.
Obtén la receta
Moist Coconut PoundCake Recipe. Light, soft, and oh sooooo
delicious!
Sigue leyendo
Blueberry Coconut Pound Cake, a deliciously soft coconut
cake with a sprinkling of juicy blueberries.
Obtén la receta
Moist Lemon
or Orange Pound Loaf Cake
Moist Lemon or Orange Pound Loaf, a wonderful soft and
delicious cake using freshly squeezed juice and zest. Bake in a loaf or bundt
pan. You choose!
Sigue leyendo
Easy Cranberry
and White Chocolate Pound Cake
Easy Cranberry and White Chocolate Pound Cake. This is a
delicious soft and moist pound cake with a wonderful white chocolate flavor and
added lovely cranberries. Freezer friendly and easy to make. Perfect for
Thanksgiving and Christmas
Sigue leyendo
Moist Pecan Almond Loaf Cake. The flavor combo is just
divine!
Sigue leyendo
Easy Cinnamon Swirl Loaf A moist, soft and wonderful tasting
loaf cake, perfect with a morning coffee!
Sigue leyendo
Moist Caramel and Apple Loaf .... ABSOLUTELY Delicious!
Sigue leyendo
Easy
Cranberry and Orange Carrot Cake with a Simple Orange Glaze
Easy Cranberry and Orange Carrot Cake! A delicious cake made
from scratch with a simple orange glaze. Fluffy, soft and bursting with the
flavors! Perfect breakfast, brunch or to have with a coffee!
Obtén la receta
Moist
Blueberry Lemon Pound Cake
Blueberry Lemon Pound Cake, a delicious soft and moist loaf
bursting with juicy blueberries! Perfect with a cup of tea
Sigue leyendo
Moist Coffee Loaf Cake! This is an absolutely
delicious soft, moist cake, easy to make and goes perfect with a lovely cup of
coffee too!
Obtén la receta
Moist Banana
and Walnut Pound Loaf Cake
Banana and Walnut Loaf Cake. A delicious, very easy and
moist cake, and smells so good when it's baking too!
Sigue leyendo
Moist Chocolate Almond Pound Cake. Delicious, rich chocolate
cake with added melted chocolate and ground almonds to take this cake to
another level of deliciousness!
Sigue leyendo
Yield: 1 loaf
Easy Cinnamon Swirl Loaf
Principio del formulario
Print
Final del formulario
Easy Cinnamon Swirl Loaf A moist, soft and wonderful tasting
loaf cake, perfect with a morning coffee!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Ingredients
2 cups All Purpose / Plain flour
1 1/2 cups regular sugar
1 tsp baking powder
1/2 tsp salt
1 1/4 cup buttermilk
1 tsp Vanilla Extract
1 egg
1/4 cup canola oil
1 Tbsp cinnamon powder
The Glaze:
1/4 cup powdered / icing sugar
2 tsp milk
Instructions
Preheat oven to 350 °F (180 °C). Grease a 9-in loaf pan.
Combine the flour, 1 cup sugar, baking powder, salt,
buttermilk, egg, vanilla and oil; stir just until moistened.
In a small bowl, combine cinnamon and remaining sugar.
Pour half of the batter into bread pan; sprinkle with half
of the cinnamon-sugar. Spread with remaining batter and sprinkle with remaining
cinnamon-sugar.
Using a skewer or knife, cut through the batter to swirl a
few times.
Bake for 45-50 minutes or until a toothpick inserted near
the center comes out clean. Allow to cool for 10 minutes in the pan before
removing to wire rack. Cool completely.
For the glaze, combine icing / powdered sugar and enough
milk to reach desired consistency; drizzle over loaf.
Allow to cool. Store in an airtight container. You can also
freeze half or all of it, wrap in parchment paper, then place in a zippy bag.
Defrost as normal and enjoy! It will still be moist.
Recommended Products
As an Amazon Associate and member of other affiliate
programs, I earn from qualifying purchases.
MEYKISS Cake Tester, Stainless Steel Cake Tester Probe
Skewer Kitchen Baking Tools, Set of 2
Walfos Nonstick Silicone Bread and Loaf Pan Set of 2, BPA
Free ! Without Chemical Coating,Just Pop Out! Easy release and baking
mold for Homemade Cakes, Breads, Meatloaf and quiche.
Honey-Can-Do 2592 Paper Loaf Pan, 25-Pack, 8-Inches x
2.5-Inches x 2-Inches
Nutrition Information:
Yield:
10
Serving Size:
1 loaf
Amount Per Serving: Calories: 289Total Fat: 6gSaturated Fat: 1gTrans Fat:
0gUnsaturated Fat: 5gCholesterol: 20mgSodium: 232mgCarbohydrates: 54gFiber:
1gSugar: 34gProtein: 4g
© Lovefoodies
Cuisine: American / Category: Cakes
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Reader Interactions
Comments
Theresa
November 05, 2019 at 6:51 pm
Tried your easy cinnamon swirl loaf turned out great Will make again Theresa
Lisa
November 03, 2019 at 10:09 pm
Recipe needs work. Too much buttermilk makes the cake sour.
Rubbery crumb. Increased the temp to 375 and got rise but the texture was not
what is pictured. Wicked bummer. If you are looking for a classic crumb cake,
this isn’t what you want.
Jess
April 02, 2020 at 7:43 pm
I am going to try this recipe, but based on your review I am
now thinking of tweaking it a tiny bit. I think i'll use 1 to 2 sticks of
butter softened and cream the butter with the sugar, (I use 2 sticks softened
and creamed in my banana bread and it comes out perfect), and use 1 cup of reg
milk and a 1/4 cup or more of sour cream.
Wish me luck! ?
Jess
April 02, 2020 at 7:51 pm
I meant to say in my first comment☝️, I think I'll use softened and creamed butter instead oil! ?
Lynda
July 18, 2019 at 5:32 am
I'm going to serve this for family breakfast tomorrow. I'll
come back and let you know how it went. 🙂
Tracy
June 18, 2019 at 4:00 am
Too long to cook. Over an hour and it’s still not done!!! Came out rubbery. Do
not recommend this recipe.
Elaine
June 23, 2019 at 5:56 pm
Came out like rubber.. not at all like the picture.
Laura
June 06, 2019 at 2:27 pm
Dont know why people are having issues with this, I followed the recipie with
the exception of adding extra cinnamon and vanilla, my preference! I have made
this several time and making two at a time because I get so many requests for
it! Made it in the loaf pan, cooked for 45 minuets comes out perfect. I am
making my mom that has been sick another one, going to try and freeze it for her
as she has some left from the one I just made! Thanks for the terrific recipie!
Laura
Bern
May 11, 2019 at 6:02 pm
Will not be making this again. The loaf does not cook evenly. Still not cooked
after an extra 1/2 hour in the oven. Too much fuss.
Je-Knee
April 25, 2019 at 1:32 am
This is a LOAF - NOT A CAKE! Flavor gets 5 stars, I love a
heavy dense loaf. But I have to knock off a star or two as I had to keep
putting it back in the oven and it's still wasn't done in parts of the middle.
I will make this again as it was easy and delicious (made my own buttermilk
with cream, milk and apple cider vinegar). Going to try and add baking soda as
some reviewers suggested and will also try a bundt pan. Thanks for the recipe! ♡
Diana
February 06, 2019 at 2:52 am
I used this recipe twice. First time i didn't measure thing properly and put
cinnamon in a batter and it came fantastic! And I'm not the great baker at all,
more like a disaster type.
I've attempted to bake it again. Same recipe but actually used measuring cup.
It was yummy, but very dense, not fluffy at all and even tasted different.
Still yummy, but a very different cake to my first one.
So I'm not sure what is wrong with a recipe. Wrong proportions?...
And baking takes more than an hour.
Mickey Lavoie
February 04, 2019 at 10:28 pm
This came out dense and heavy, it could have eenbtsomething was amis. I
followed the recipenregiously and this is NOT my first bake. I am 76 and been
baking all my life.
This recipe either is missing something or the ingredients are wrong,
definitely not a keeper.
Campbell
January 11, 2019 at 5:43 pm
Just tried this. I had to cook for an additional 30 mins as the Center was
still raw. Could be due to me using a ceramic loaf pan. Tastes great. Icing is
definitely needed
geralyn mc mullin
December 16, 2018 at 5:33 pm
is it possible to use egg nog or is it to heavey
Brianna
December 15, 2018 at 12:51 am
The taste is there...but I’ve made microwave mug cakes that have better
texture. Very dense and gummy. Baked for 20 minutes longer than stated.
Definitely finding a different recipe next time I want to bake something
similar.
Jo
December 13, 2018 at 12:19 pm
Ok. This recipe needs work. I’m a serious baker with a calibrated oven and this
recipe is rough. It turns out demse because it’s very undercooked (with a
calibrated oven) at 55 minutes. I had to bake this for 1 hr and 15 minutes.
This is basically like a coffee cake that is missing a few eggs and butter.
Pass on this recipe and bake a coffee cake. ?
Claire
December 05, 2018 at 1:10 pm
This was delicious and easy to make! And full disclosure, I can’t bake anything
properly Hahahaha. The kids and husband LOVED this recipe and I couldn’t screw
it up if I tried! Thank you!
Natasha
December 03, 2018 at 1:57 pm
This comes out rubbery and dense, and the taste isn’t great. I followed the
directions, did not overmix and my oven works very well.
Hilary
October 09, 2018 at 8:28 pm
I’ve made this many times before and it is so delicious! I’ve always used a
loaf pan but do you think it work if I used an 8x8 or 9x9 pan? Thank you!
Lovefoodies
October 09, 2018 at 9:06 pm
Hi Hilary, so glad you enjoy the recipe! I think an 8x8 pan
would be a better size than a 9 so you get a nice depth to the cake. Just be
aware thebcook time will probably be a little less, try checking for done-ness
around 10 minutes before the states cook time ends and take it from there!
Molly
October 08, 2018 at 10:15 pm
LOVED it!! Thank u for sharing this recipe it was super easy, super moist and
delicious!!
Lola
July 07, 2018 at 9:37 pm
Just made it, and it turned out terribly dry, it’s missing
some fat I guess
Norma
June 09, 2018 at 12:54 am
I tried your recipe for Cinnamon Swirl Loaf and it came out
terrible. It’s seems as though there was an ingredient missing like baking
soda. The texture was rubbery and dense and no I did not over mix the batter.
Gribben
May 12, 2018 at 6:22 pm
So easy - it's a crime. I didn't have buttermilk so I made my own (milk and
white vinegar) but also added a 1/4 tsp baking soda. AND I ran out of flour so
used self-rising, omitting therefore the baking powder. This still rose nice
and high and had a fluffy consistency. Very pleasing and delicious with coffee.
Sandy
March 14, 2018 at 2:04 am
This is amazing! In my opinion, the comments above are not totally wrong about
it being dense. It is the texture of any baked loaf “bread” (banana, pumpkin
etc.), which is different than a “cake” texture, so maybe they were looking for
it to be more like a cake? I also make a very good cinnamon pound cake that is
lighter and fluffier, but this loaf bread is really really good! I used twice
the cinnamon it called for with the same amount of sugar, and I had to cook it
about 1 hr, and it rose nicely. (My oven may not be calibrated correctly.) This
recipe is a keeper!!
Michelle
January 21, 2018 at 10:48 am
I think using 1 tsp. Of baking SODA instead of powder will
give more of a "lift" to this delicious looking cake because the acid
in the buttermilk will react to the baking SODA to create leavening.
Alison
January 03, 2018 at 4:05 am
Thank you for sharing this recipe. After reading the
reviews, I looked at some of my favorite recipes to see what may be different.
I upped the baking powder to 2 t. and added a 1/2 t. of baking soda. The loaf
was the perfect consistency!
The flavor was very good. I did have some issues with the cinnamon sugar
sticking to the top. I didn't glaze the finished loaf as the sugar topping
provided a nice crisp topping.
Just as a personal preference, next time I make this I will layer the loaf in
thirds. One part batter, one part cinnamon sugar, batter, sugar etc. and not
swirl it so the it will have cinnamon throughout.
I believe as a base recipe, you could do a lot of interesting loaves with this.
I think grated Mexican chocolate would be amazing!
Thank you again!
Gribben
May 12, 2018 at 6:19 pm
I agree - I think I will do this in thirds as well for a better swirl effect
and taste.
Stacy
January 03, 2018 at 2:10 am
This recipe came out flat and dense. Yummy, but not cake
like. I thought I missed an ingredient or something until I saw other comments.
I think the recipe is missing something. I’ll keep looking for a great cinnamon
bread recipe. This isn’t it.
Ravi Kumar
December 18, 2017 at 12:14 pm
You have really done a nice job. As you have shared the best
things for me. Even this recipes can be made in busy time also. It's really
special for me.
Tracie
December 13, 2017 at 3:22 pm
I made the baked portion exactly as written (I doubled the
glaze and added walnuts on top after baking) and it didn't come out exactly
like the photo. It was dense and a little gummy (not moist but not dry), and
maybe it was supposed to be (kind of) in order to mimick the pull/chew of a
yeast cinnamon roll...not sure. I didn't get the swirl effect, and the
cinnamon-sugar didn't stick to the top. I think this recipe needs butter, to
brush on the batter after its poured, to help adhere the cinn-sugar mix. I will
try that next time. I doubled the glaze after I saw 1/4 sugar wasn't enough,
and I added walnuts to the top to give it some crunch. Not bad, but not what I
expected.
madalin
October 25, 2017 at 3:05 am
This dish looks delicious and attractive. I will try to make
it. Thanks for sharing the recipe.
Lisa Ward
October 18, 2017 at 5:08 pm
Really, really dense. I think I'll try to make some Kind of
oven French toast with it because I definatley can't eat it as heavy as it is.
Smelled good Baking though!
May
May 25, 2017 at 1:31 am
This came out very dry. I checked the recipe to see if I
left something out. ☹️ Probably will not make again
MK
March 16, 2017 at 5:53 pm
Is it possible to double the recipe and make it in a 8"
square pan instead? If so, how long do you think it should bake for?
Sarah
February 25, 2017 at 5:41 am
This turned out perfect! Kid approved
Billie
February 16, 2017 at 4:27 pm
I made two of these the first time, I am going to do another
one soon after getting your answer to my question.I did not get the glaze to
look like the picture, help me with this. The loaf was still delicious, will
definitely make often.
A Baker
January 01, 2017 at 7:10 pm
I made this for New Year's morning breakfast, and it met
with rave reviews! Thanks for the easy recipe?
Robin Wessel
October 20, 2016 at 5:58 pm
Can you bake this in a Bundt Pan?
Lovefoodies
October 20, 2016 at 7:52 pm
Hi Robin, sure! I would suggest reducing the bake time by 10
minutes and checking then. As you know, bundt pans will cook quicker.
Happy baking!
Franceska
October 03, 2016 at 7:13 pm
I love making these cinnamon breads in the fall (to
accompany the house with apple sauce smells) Would you know the temp and time
for mini loaf pan? I have a pan with 8 mini loaves in it. I package and send
with hubby while he's gone:D
Lovefoodies
October 03, 2016 at 7:16 pm
Hi Franceska, if you follow the temp and cook times in this
recipe it should work for you. Hope that helps! https://lovefoodies.com/butter-pecan-banana-bread.html
Cherie
September 28, 2016 at 4:05 pm
I'm attempting this for a charity cake sale but just want to
clarify, regular sugar is granulated sugar; not caster?? Thank you
Lovefoodies
September 28, 2016 at 6:10 pm
Hi Cherie, Yes, regular sugar is the same as granulated
sugar. You can also use castor if you prefer. The only difference is the sugar
grains are finer so you won't need to mix as much to dissolve the sugar.
Sophia
August 19, 2016 at 4:34 am
Added 1 tsp of unsweetened Hershey's cocoa to make a
chocolate glaze and it was delicious
Yami
August 04, 2016 at 1:01 am
This is such a great recipe,made it twice and family loves
it! Thank you for the recipe.
mtboone
April 12, 2016 at 4:54 am
I made this tonight for our neighbor and am going to have to
make one for my home because it smells and looks so good!! Great recipe. I put
mine on a baking sheet since I baked it in an aluminum disposable pan and I
didn't want the bottom burning. I took it off the baking sheet after 30 minutes
and it took about 20-30 minutes after that which is fine. Thanks for sharing
this!
Lovefoodies
April 12, 2016 at 7:31 am
Hi there! That sounds about right! It always happens when
you bake this for someone, you end up having to bake another for yourself!!
Glad it went well and thanks very much for your feedback about the tray. 🙂
Dalt Wisney
April 09, 2016 at 12:02 am
You can make your own buttermilk. Takes 5-10 mins. 1
tablespoon of lemon juice or vinegar and 1 cup of milk. Mix it and let it sit
there for 10 minutes. This ensures that whatever you're baking is super-moist.
=)
Poorti Chopra
November 04, 2015 at 6:08 pm
The recipe really failed for me: the FinaL prodct was really
dense, looked undercooked even though I baked it for over 50 Mins, it did not
rise at all (no pockets of air).. What do you think I did wrong 🙁
Lovefoodies
November 04, 2015 at 6:17 pm
Hi Poorti, I am so sorry this didn't turn out as it should
have for you. The only thing I can think is that you may have missed or
incorrectly weighed any of the ingredients such as flour, baking powder as
those are the raising agents which would make the cake light and airy and not
as you describe. The only other thing I can think which could cause such a
problem is the incorrect oven temperature, whether by mistake or if your oven
thermostat needs to be checked. It might be a good idea to read through the
recipe again and see if there is anything you missed, otherwise, it should most
definitely turn out just as you see in the photo.
I hope that helps and perhaps you can give it another try when you are able?
Rabiya
November 22, 2016 at 2:18 pm
The same thing happened with me. Followed the recipe to the
t. And when i inserted my knife in the middle after 50 min it came out sticky 🙁 i bake often so i know it cant be my oven and the
temperature setting. This loaf needs more time in my opinion.
Kathy
December 19, 2016 at 1:01 am
I had the same problem. I even made two seperate recipes of
it. The first one turned out like you described. So I attempted it again, same
thing! I am disappointed because I wanted to give these out to friends :(. I
even tried leaving it in the oven longer but it was still really dense.
Diane F
April 06, 2015 at 2:12 am
Why can't I print this recipe?
lovefoodies
April 06, 2015 at 10:11 am
Hi Diane,
you should be able to print all the recipes, did you try using the print
button? It is above the ingredients, click that and you can select printing or
downloading as a PDF File. You can also use the column of buttons on the far
left of each page, again, select the print icon, or if you are using a mobile
device, at the bottom of your screen, click on the share option then select
print.
Hope this helps!
yvette
December 17, 2014 at 2:24 pm
this loaf is Wonderful, i added spiced pears i had in
freezer and made 12 loaves to give away for Christmas gifts, very easy to put
together and just Delicious thanks for posting
lovefoodies
December 17, 2014 at 5:30 pm
Gosh, Yvette, what a fabulous idea to add pears to the
recipe! I really love that idea, and of course I am so happy you enjoyed the
recipe and chose this one for Christmas gifts. It makes me feel very proud
indeed!
Thanks very much for your feedback, and a very Merry Christmas to you and your
family!
jountiá
December 12, 2014 at 4:00 am
I've made over 20 loaves of this for a fundraiser to raise
money for an upcoming mission trip to Haiti!! It's been a huge hit among the 4
different types I've been selling. Thank you so much for the recipe!!
lovefoodies
December 12, 2014 at 11:21 am
Wow! That is a marathon bake you did Jountia!! I'm so happy
they were a hit!
Thanks so much for your feedback!
Kenneth Goh
December 04, 2014 at 2:54 pm
I have pinned this delicious looking cinnamon loaf.. Thanks
for sharing such a great recipes.. Have a nice day and cheers
lovefoodies
December 04, 2014 at 3:02 pm
Thanks very much Ken!
LC
November 15, 2014 at 4:14 pm
My friend made this last weekend and now I'm making it for a
friend this weekend!! It is SO SO good!!!!! Thanks for sharing!
lovefoodies
November 15, 2014 at 4:20 pm
Hi LC,
Thanks for your feedback and I'm so happy you and your friends are enjoying the
recipe. Happy Baking!
Jackie Collins Gunn
December 24, 2014 at 6:14 am
If I don't have buttermilk,, will regular milk work?
lovefoodies
December 24, 2014 at 11:13 am
Hola Jackie, sí, puedes usar leche en su lugar, pero la
textura no será tan suave y el sabor es un poco diferente. Es muy fácil hacer
su propio suero de leche de la siguiente manera:
En un tazón, agregue 1 taza de leche, luego agregue 1 cucharada de jugo de
limón o vinagre. Déjelo reposar a temperatura ambiente durante 5 minutos, luego
revuélvalo. La mezcla se habrá espesado ligeramente. Eso es. ¡Allí tendrás el
suero de leche!
Espero que te ayude y Feliz Navidad!
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