Cinnamon-Sour Cream Streusel Loaf

Southern Living Christmas Cookbook 1998

www.southernliving.com

1/2 cup butter, softened
1 cup sugar
1 egg
1/2 cup sour cream
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla

Filling:

1/4 cup packed brown sugar
1/2 cup chopped pecans
1 tablespoon sugar
1 teaspoon cinnamon

Mix the filling ingredients and set aside.

Cream the butter and sugar, add vanilla and sour cream and keep beating until creamy and fluffy. Add the egg and beat well.

Mix the dry ingredients in a bowl and then add them to the creamy mixture beating on slow speed just until combined.

Grease and flour a 9x5-inch loaf pan. Pour 1/2 of the batter into the pan, spread carefully. Sprinkle 1/2 the filling mixture on top of the batter; add the remaining batter on top of the filling, using a knife or small spatula spread carefully. Sprinkle the remaining 1/2 of the filling on top of the batter.

Bake in a preheated 350 F for 1 hour. If the topping browns too quickly, cover with some aluminum foil. It is ready when a skewer inserted in the middle comes out clean. Place the pan on a rack and let it cool for 10 minutes or so. Unmold the bread and cool completely on the rack.

Note: I only baked it for 50-55 minutes and I had to cover the loaf pan with aluminum foil.