Cinnamon Chocolate Chip Loaf

 Ingredients

For the Cinnamon Loaf:

250 gm (1 & ⅔ cups) plain/all-purpose flour 

200 g (1 cup) caster/superfine sugar 

2 tsp baking powder 

 ½ tsp sea salt

1 tsp cinnamon pdr 

200 gm (1 & ¼ cups) milk chocolate chips 

120 g m(½ cup) unsalted butter - melted and allowed to cool 

1 tsp vanilla extract 

2 large eggs - at room temperature 

180 gm (¾ cup) full-fat sour cream - at room temperature 

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For the Glaze:

90 gm (⅔ cup) icing/powdered sugar - sifted if necessary 

½ tsp cinnamon pdr 

4-5 teaspoon water - until desired consistency is reached 

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Instructions Preheat your oven to 180 degrees C (355 degrees F). Grease and line a 8.5 x 4.5 inch (21.5 x 11.5 cm) loaf tin - leave a little overhang of baking paper for easy removal. In a large bowl, combine the flour, sugar, baking powder, sea salt and ground cinnamon and stir to combine. Add the chocolate chips to the dry ingredients and toss to coat. In a smaller bowl, combine the cooled melted butter, vanilla, eggs and sour cream and whisk until the mixture is smooth. Add your wet ingredients to the dry and stir until just combined. The mixture will be very thick. Add the cake batter to your prepared tin, and smooth out using an off-set spatula. Tap the tin a few times gently on the kitchen bench to get any air bubbles out. Bake in your preheated oven for 45-55 minutes - my cake took 48 minutes -until a skewer comes out cleanly. Cool for 15 minutes in the tin before gently removing to a cooling rack. I find it easier to slightly tilt the tin to the left over the rack and pull the paper as I gently ease the cake out. Allow the Cinnamon Loaf to cool completely before adding the glaze. Make the glaze by combining the powdered/icing sugar and ground cinnamon with water, until the desired consistency is achieved. Once the glaze has set, slice the cake into 8 pieces.

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