Cinnamon-Sour Cream Streusel Loaf ½ cup butter, softened 1 cup sugar 1 egg 1 ¼ cups flour ½ tsp baking powder ½ tsp salt ½ cup sour cream ½ tsp vanilla ½ cup chopped pecans ¼ cup firmly packed brown sugar 1 T sugar ½ tsp cinnamon Beat butter at high speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add egg, beating until blended. Combine flour, baking powder, and salt; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in vanilla. Combine pecans and next 3 ingredients. Pour half of batter into a greased and floured 8 ½ x 4 ½ inch loaf pan; sprinkle with half of pecan mixture. Pour remaining batter into pan; top with remaining pecan mixture. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. (Cover with aluminum foil for the last 20 minutes of baking to prevent excessive browning, if necessary.) Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely. Note: This recipe may be doubled to make 2 loaves. |
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