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.