Serving & Storage
Serve: Slice with a serrated knife to preserve the cinnamon‑sugar crust. Enjoy plain or with a thin smear of butter; the crisp top and soft crumb are the stars.
Store: Once fully cool, wrap tightly and keep at room temperature for a couple of days. For longer keeping, wrap well and freeze; thaw wrapped to keep moisture in. The cinnamon‑sugar crust stays best when the loaf is stored in a cool, dry spot.
Troubleshooting & Cues
- Dense texture: Usually from undermixed butter/sugar or overmixed flour; ensure a pale, fluffy cream and gentle folding once flour is added.
- Gummy center: Indicates underbaking; look for a springy top, light edge pull, and a mostly clean tester.
- Topping sink: Sprinkle evenly over a smoothed batter so it stays on the surface and bakes into a crisp crust.
