Today’s recipe is from Christmas with Southern Living 1998. I’ve made it many times in the past 12 years as it’s perfect anytime of the day and anytime of the year, but it’s especially delicious just from the oven on Christmas morning! The cake is buttery, rich and moist from the sour cream, while the cinnamon streusel inside and on top of the cake provides a contrasting warm, sweet, and crunchy bite. The only thing that has made it even better, which I didn’t think possible, is the cinnamon I found through Spices Inc. It is the best cinnamon I have ever used – incredibly fragrant and delicious beyond compare!
Cinnamon-Sour Cream Streusel Loaf Printable recipe
1 stick unsalted butter, softened
1 cup sugar
1 1/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sour cream
1/2 teaspoon vanilla
1/2 cup pecans, chopped
1/4 cup brown sugar
1 tablespoon sugar
1/2 teaspoon cinnamon, divided
Preheat oven to 350 degrees.
Butter a 9×5 loaf pan and line with parchment so that the parchment hangs over the longside of the pan. Set aside.
Beat butter, sugar, and vanilla together until fluffy. Add egg and beat until well-mixed.
Whisk together the flour, baking powder, 1/4 teaspoon of cinnamon, and salt. Add flour mixture to the butter mixture alternately with the sour cream. Beat on low speed until mixture is just blended together.
In another bowl, mix together the chopped pecans, brown sugar, granulated sugar and remaining 1/4 teaspoon cinnamon.
Spoon half of cake batter into prepared pan. Sprinkle half of streusel over cake batter and top with remaining cake batter and end with remaining streusel.
Bake at 350 degrees for 55-65 minutes, or until a tester inserted comes out clean.
Allow to cool for 15 minutes, remove from pan, and serve, although if you’re patient, unlike me or my family, and you wait for the cake to cool completely, you’ll get lovely neat slices!
Adapted from Christmas with Southern Living 1998.