Step 1

In a bowl mix together sugar and cinnamon and set aside.

Step 2

Grease and line a  22 x 13 cm / 9 x 5″ loaf pan with parchment / baking paper.

Step 3

Using a large bowl, cream together the sugar and butter until light and creamy. Add the egg and buttermilk and beat until well incorporated.

Step 4

Sift in the flour and bicarbonate of soda / baking soda and mix well.

Step 5

Spoon ½ of the batter into the prepared loaf tin and sprinkle ½ of the cinnamon sugar over the batter.

Step 6

Cover with the remaining batter and sprinkle the top of the batter with the rest of the cinnamon sugar.

Step 7

Bake in a preheated oven of 350°F / 180°C for 40 to 50 minutes or until a skewer inserted comes out clean.

Step 8

Remove from the oven and allow to cool for at least 10 minutes before removing from the loaf pan.

Step 9

At room temperature: This cake will stay good at room temperature (on the counter) for around 4 days. Just make sure it's well wrapped or stored in an airtight container to keep it from drying out.

Step 10

In the freezer: If you want, you can also freeze the cake for up to 3 months. Once it's completely cool, wrap it up in a few layers of plastic wrap and then wrap it again with aluminum foil.

Step 11

To defrost: When you are ready to enjoy a few more slices, let the cake thaw at room temperature while still wrapped up.