So, a few weeks ago I went to China. It was a business trip (my first ever), and Kristian actually talked me into going out and buying a suit for the occasion. I was a bit sceptical, but it turns out that suit pants (at least these) are really comfy! I usually fly in jeans (which has been my go-to comfortable trouser choice for years), but this time I took 9 hours of flight each way in suit pants. I didn’t even bring a pair of jeans!
Besides having jetlag the entire trip, and sleeping a total of 13 hours in four nights (you are supposed to sleep 32 hours in four nights) it was interesting and we had a lot of valuable meetings.
But it is so good to be back! So naturally, I’ve made cake!
I found a recipe for Cinnamon-Swirl Chocolate Chip Bread on Sally’s Baking Addiction, omitted the chocolate chips, substituted vanilla extract for homemade vanilla sugar and used brown sugar in place of light brown sugar, and it was delicious!
250 g flour
1 tsp baking soda
1 tsp vanilla sugar
½ tsp. salt
150 g brown sugar
50 g sugar
240 ml buttermilk
80 ml vegetable oil (I used sunflowerseed oil)
1 tbsp. ground Sri Lanka cinnamon
65 g sugar
Mix the sugar and cinnamon for the swirl, and set aside.
Mix flour, baking soda, vanilla sugar and salt in a large bowl.
Whisk the sugars and egg together until light and frothy. Mix the oil and buttermilk together, and add to the egg mixture.
Fold the wet ingredients into the dry ingredients, taking care not to overwork the batter.
Pour half of the batter into a lined loaf pan, sprinkle with 3/4 of the cinnamon sugar for the swirl, and pour over the remaining batter. Sprinkle with the rest of the cinnamon sugar.
Bake for 45-60 minutes at 180 degrees, until a skewer comes out clean.