This recipe is from one of our favorite little tea shops in London. Baking ingredients are slightly different in the UK so I had to modify this by trial and error. After about half a dozen tries I finally came up with something that rises just the right amount and does not sink in the middle. The result is pretty close to what we get in London, minus the lovely atmosphere of an English tea shop.
Preheat the oven to 350. Butter a loaf pan and line the bottom with parchment paper.
Mix together and set aside: 1 1/3 C. flour, 1 tsp. powder, 1/2 tsp. salt, 1 1/2 tsp. cinnamon.
In electric mixer, cream together 2/3 C. butter (room temperature) and 1 C. granulated sugar until light and fluffy. Add 2 eggs and 1/2 tsp. vanilla. Add half of the dry ingredients, then 1/2 C. sour cream, then the rest of the dry ingredients, stirring after each addition. Mix just until blended. Pour into the prepared loaf pan. Bake 40-45 minutes, until a toothpick inserted into the center of the loaf comes out clean. Cool for 15 minutes. Remove from pan and let cool completely. Frost (below) when cool.
Frosting: In electric mixer, mix together 1/4 C. butter and 1/2 C. cream cheese (both at room temperature). Add 2 C. confectioners sugar and 1 tsp. cinnamon. Spread over entire loaf.
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