This indulgent loaf blends semisweet chocolate chunks with a surprising kick of cinnamon. The spiced swirl melts into a gooey interior and the streusel topping adds a satisfying crunch.
HANDS-ON TIME
30 minutes
TOTAL TIME
2½ hours
MAKES
1 loaf, 12 slices
INGREDIENTS
CINNAMON STREUSEL:
⅓ cup packed brown sugar
⅓ cup all-purpose flour
¼ tsp cinnamon
¼ cup cold butter, cubed
BATTER:
½ cup butter, softened
1 cup granulated sugar
2 eggs
2 tsp vanilla
2¼ cups all-purpose flour
1 tsp baking powder
½ tsp each baking soda, cinnamon and salt
¾ cup buttermilk
225 g semisweet chocolate (8 oz), chopped
CINNAMON SWIRL:
3 tbsp granulated sugar
2 tbsp butter, melted
2 tsp cinnamon
DIRECTIONS
CINNAMON STREUSEL: In small bowl, whisk together brown sugar, flour and cinnamon. Using pastry blender or 2 knives, cut in butter until crumbly. Set aside.
BATTER: In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time. Beat in vanilla.
Whisk together flour, baking powder, baking soda, cinnamon and salt; stir into butter mixture, alternating with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Fold in chocolate.
CINNAMON SWIRL: Stir together sugar, butter and cinnamon to form paste.
Set aside.
ASSEMBLY: Scrape half of the batter into parchment paper–lined 9- x 5-inch (2 L) loaf pan, spreading to edges. Spoon half of the Cinnamon Swirl over top; using butter knife, gently swirl to create marble effect. Scrape
remaining batter over top, spreading to edges; gently swirl in remaining Cinnamon Swirl. Top with Cinnamon Streusel.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, 65 to 70 minutes.
Let cool in pan for 20 minutes; turn out onto rack and let cool completely. Peel off parchment paper.
NUTRITIONAL INFORMATION, PER SLICE: about 427 cal, 6 g pro, 21 g total fat (12 g sat. fat), 58 g carb, 2 g fibre, 67 mg chol, 299 mg sodium, 144 mg potassium. % RDI: 5% calcium, 16% iron, 13% vit A, 22% folate.
