Need a shot of sugar instead?

Try this sticky, caramel mess - perfect for a delicious cinnamon loaf

Julie Rothman / The Baltimore Sun /

Published Sep 24, 2013 at 05:00AM

Cindy Mosier, of Dowagiac, Mich., was searching for a recipe for making a cinnamon loaf similar to the one she enjoyed growing up that she said was made by a bakery in her hometown in the 1950s and '60s. She said it was baked in a loaf pan and was moist yet firm. When it was turned upside down after baking, it had a wonderful gooey caramel topping and swirls of cinnamon throughout the loaf. She said she has searched for a similar recipe but has not had any luck finding a really good one.

Suzanne Boyle, the food editor at the Belleville News-Democrat in Illinois, saw Mosier's request and said she makes a cinnamon loaf in which the swirls are “very nicely seen” before it's topped with “a sticky caramel mess my family loves.” She said she has made it with double the topping (the recipe here is for one batch of topping), which makes the bread super sticky, moist and doubly delicious. She said she has also made it without the topping, instead adding a drizzle of white icing on top.

I baked up a loaf for a special Sunday morning treat in my house, and the smell alone was enough to rouse my sleeping teenagers. This one was so good it was gone before teatime.

Requests

Claire Green, of Parkton, Md., would love to have a recipe for an old-fashioned Jewish noodle kugel like the one she remembers her grandmother making for the holidays.

Sharon Roetger, of Wilmington, N.C., is searching for a recipe she lost some years ago for a French fruit tart. She said the recipe came from a magazine in the early 1970s and that the tart was made using a Jiffy pie crust mix, sugar and heavy cream. It was baked and the filling was made with vanilla pudding mix (not instant), cream and vanilla, among other things. The top was two layers each of canned mandarin oranges, canned pineapple segments and bananas arranged in pie slice fashion. It had a glaze made with the juice from the pineapple and orange sections and cornstarch. She said she made this for Christmas for years but has had no success duplicating the tart since she lost the original recipe.

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