On a rainy windy day, it’s nice to warm up the kitchen and fill the house with the aroma of something cinnamon baking in the oven. This did the trick. We couldn’t wait ’til it cooled, we ate it warm just as we took it from the pan. Who cares about the weather!
Bread Batter:
2 cups flour
1 tsp baking powder
1/2 tsp salt
1 cup sour cream
1 tsp baking soda
1/2 cup butter, softened
2 eggs
1 cup sugar
1 tsp vanilla
Crumb Mixture:
1 cup brown sugar
1/2 cup chopped pecans
2 tsp cinnamon
1/2 tsp nutmeg
Preheat oven to 350°. Stir together flour, baking powder, and salt; set aside. Mix together sour cream and baking soda; set aside. In large bowl, cream butter and sugar. Add eggs and vanilla, mix thoroughly. Alternately add flour mixture and sour cream mixture to butter mixture. Mix topping ingredients in a bowl. Spread half bread batter into sprayed bread pan. Sprinkle with half the crumb mixture. Spread remaining batter on top and sprinkle with remaining crumb mixture. Bake for 60-65 minutes, cover with foil half way through baking time if crumb topping starts to get too brown.
If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.
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