Think of this as an American coffee cake with all the elements of a cinnamon roll—a cinnamon swirl on the inside and a drizzle of cream cheese glaze on the outside. If I gave this to my mum, she would say, “There’s eating and drinking in this,” her way of saying there is a lot going on in this cake.
Makes 1 loaf
1 Preheat the oven to 350°F (180°C). Grease a 9 x 5-inch loaf pan and line it with parchment paper.
2 In a large bowl, whisk together the flour, 1 cup (225 grams) of the sugar, the baking powder, and the salt.
3 In a large measuring cup, whisk together the buttermilk, egg, vanilla, and oil.
4 Add the wet ingredients to the dry ingredients and mix until just combined.
5 In a small bowl, combine the remaining ½ cup (115 grams) sugar and the cinnamon and mix well.
6 Spread half the batter in the prepared pan and sprinkle it with half the cinnamon-sugar. Pour the remaining batter into the pan and sprinkle the remaining cinnamon-sugar on top.
7 Using a knife, swirl the batter a few times to incorporate the cinnamon-sugar and create a swirl throughout the loaf.
8 Bake for 1 hour 20 minutes, or until a toothpick inserted into the center comes out clean. If the top is getting too brown, cover loosely with aluminum foil. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack.
9 While the cake is still warm, spread it with the cream cheese glaze. Let cool completely.
10 Store airtight at room temperature for up to 4 days.