Foodie Friday – Chocolate cinnamon pound cake

I need to learn to stop promising my co-workers cake if I’m not absolutely sure that I’m ready to bake one. For example, I whipped up this chocolate cinnamon loaf cake to take to work with me after breaking a promise and disappointing a few people. Oops! This may be the ugliest cake I’ve ever made (look at the picture – that cake is not going to win any beauty pagents), but luckily it was easy to make and absolutely scrumptious! The chocolate cinnamon flavor was superb and everyone loved it. The mistake I made was putting on way too much cinnamon sugar topping so it formed a thick crust that crumbled when I turned the cake out of the loaf pan. I’ve altered the recipe a bit to reduce the amount of topping, but you can probably use even less, or none at all if you want. I’m already looking forward to making this cake again during the holidays. I might even add a few other spices to the batter for good measure!

1 Tbsp granulated sugar
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground cloves
3/4 c (1 1/2 sticks) unsalted butter, softened
1 1/2 c granulated sugar
2 eggs
1 tsp vanilla extract
1/2 c buttermilk
1/2 Tbsp ground cinnamon
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1/2 c + 2 Tbsp unsweetened cocoa powder
1 c all-purpose flour

In a small bowl, combine the 1 Tbsp sugar, 1/4 tsp cinnamon, 1/8 tsp ginger, and 1/8 tsp cloves. Set the topping mixture aside. In a large bowl, cream together the butter and sugar. You can use a mixer or just a wooden spoon. Add the eggs and vanilla and mix to combine. Add the buttermilk and mix to combine. The batter will be runny at this point. Add the cinnamon, salt, baking powder, baking soda, cocoa powder, and flour and stir until just combined, scraping down the sides of the bowl with a spatula when necessary. Now the batter will be really thick. Spoon the batter into a 9×5″ loaf pan coated with cooking spray (preferably one with flour) and sprinkle evenly with the cinnamon sugar topping mixture. Bake at 350 deg F for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool the cake on a wire rack before turning it out of the pan to cool completely. You’ll probably have some runaway cinnamon sugar topping so you might want to put down some wax paper first! Let the cake cool completely before slicing and serving. Enjoy!

Based on Table for Two Blog’s Starbuck’s Chocolate Cinnamon Bread.