Roti Kayu Manis

Instructions

1. Set the oven rack to the center position and preheat to 350 degrees Fahrenheit. Lightly grease a 9x5-inch loaf pan with non-stick cooking spray
2. In a small bowl, combine ⅓ cup packed dark brown sugar and 1 tablespoon ground cinnamon for the cinnamon swirl topping, set aside.
3. Melt the ¼ cup unsalted butter in a pan or the microwave, then cool to room temperature.
4. In a large bowl whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon kosher salt.
5. In a medium bowl, whisk together ½ cup granulated sugar, ½ cup dark brown sugar, and 2 large eggs until smooth and pale yellow, 1 minute.
6. Slowly whisk the melted butter and ¼ cup vegetable oil into the egg mixture until incorporated.
7. Whisk the ¾ cup whole milk, ¼ cup sour cream, and 2 teaspoons pure vanilla extract into the egg mixture.
8. Add the egg mixture to the flour mixture. Gently fold the flour mixture until just moistened, with some lumps and flour spots remaining. Do not over mix the batter.
9. Add half of the batter to the pan. Sprinkle half of the cinnamon and brown sugar mixture over the batter.
10. Top with the rest of the batter, then sprinkle the rest of the cinnamon mixture on top.
11. Use a knife to swirl the cinnamon mixture with the batter, up and down into the batter, and around the pan in swirls, but do not completely mix.
12. Bake the cinnamon bread for 45-55 minutes until a toothpick inserted comes out clean and the bread is set, or internal temperature reaches 205 to 210 degrees Fahrenheit. Cover the bread loosely with foil about 30 minutes into cooking to prevent the top from getting too brown.
13. Cool the cinnamon bread in the pan for 10 minutes. Carefully remove and transfer to a cooling rack.
14. When the loaf is cool, slice it and enjoy!