Cinnamon Swirl Tea Bread

4 ounces butter, softened (1/2 cup)
2 large free range eggs
250ml of sour cream or plain yoghurt
2 tsp vanilla extract
7 ounces caster sugar (1 cup)
8 1/2 ounces plain flour (2 cups)
1/2 tsp bicarbonate of soda
1 tsp baking powder
pinch salt
6 TBS soft light brown sugar, packed
2 TBS ground cinnamon
dash allspice

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 by 5 inch loaf tin and line with baking paper. Set aside.

Measure the butter, eggs, sour cream, vanilla, sugar, flour, soda, baking powder and salt into a bowl. Beat together until well combined, but do not overbeat. Stir together the brown sugar, cinnamon and allspice.

Spread half of the batter into the prepared baking tin. Sprinkle with half of the cinnamon sugar mixture. Spread the remainiing batter over top. Sprinkle with the remaining cinnamon sugar. Using a round bladed knive gently cut through the batter to swirl the cinnamon sugar through.

Bake for 55 to 60 minutes until well risen and a toothpick inserted into the centre comes out clean. Cool in the tin for 10 minutes before removing to a wire rack to finish cooling completely. Store wrapped tightly in cling film. Serve cut in slices, toasted or not, and spread with butter.