A delicious Easter treat but also, any time of the year! The classic combo of cinnamon and raisin, with a beautiful crumble topping, smothered in butter to serve, it's the ideal afternoon tea.
Loaf 1 cup milk 1 Tbsp white vinegar 2 cups plain flour 1 cup caster sugar ½ cup sultanas 1 Tbsp cinnamon 1½ tsp baking powder 1 tsp salt 1 egg 1 tsp vanilla extract ¼ cup vegetable oil Topping ¼ cup brown sugar 1 Tbsp butter, at room temperature ½ tsp ground ginger ¼ tsp allspice ¼ cup chopped nuts Preheat oven to 185°C. Line a loaf tin with baking paper. In a small bowl, add milk and vinegar and whisk to combine. Set aside for 5 minutes. In a large bowl, add flour, sugar, sultanas, cinnamon, baking powder and salt and give a quick mix to combine. After the milk has been sitting for 5 minutes and mixture starts to look lumpy like buttermilk, whisk in egg, vanilla and oil. Then add to bowl with dry mixture and gently mix until just combined. Do not over mix. Pour mixture into prepared tin and bake for about 60 minutes (depending on the size of your tin) until a skewer comes out clean. To make topping, mix together brown sugar, butter, ginger and allspice until combined. When loaf has 5 minutes remaining, remove from oven, spread over topping mix and return to crisp up for remaining 5 minutes. Note: cook times will vary depending on the size of your loaf tin, the bigger the tin, the less time to bake. Keep an eye on it and be sure to test with a skewer from about 45 minutes if using a bigger tin.
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