Cinnamon-Chip and Pecan Loaf Cake
- Preparing Time: -
- Total Time: -
- Served Person: Makes 10 servings
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1 cup sour cream
- 2 large eggs
- 1/2 cup cinnamon chips
- 1/3 cup chopped pecans
- Carbohydrate 42 g(14%)
- Cholesterol 80 mg(27%)
- Fat 20 g(30%)
- Fiber 7 g(28%)
- Protein 3 g(7%)
- Saturated Fat 10 g(52%)
- Sodium 28 mg(1%)
- Calories 331
Preparation Preheat oven to 350°F. Butter and flour 9x5x2-inch metal loaf pan. Using electric mixer, beat bread mix and 1/2 cup butter in large bowl until crumbly mixture forms. Transfer 1/2 cup crumb mixture to small bowl; add remaining 2 tablespoons butter and rub in with fingertips until moist clumps form (for streusel). Stir sour cream and eggs into remaining crumb mixture in large bowl. Mix in cinnamon chips, pecans, cinnamon, and allspice. Pour cake batter into prepared pan. Sprinkle with streusel. Bake cake until tester inserted into center comes out clean, about 1 hour 20 minutes. Turn cake out onto rack. Place streusel side up and cool 20 minutes. Serve warm or at room temperature.
Preparation Preheat oven to 350°F. Butter and flour 9x5x2-inch metal loaf pan. Using electric mixer, beat bread mix and 1/2 cup butter in large bowl until crumbly mixture forms. Transfer 1/2 cup crumb mixture to small bowl; add remaining 2 tablespoons butter and rub in with fingertips until moist clumps form (for streusel). Stir sour cream and eggs into remaining crumb mixture in large bowl. Mix in cinnamon chips, pecans, cinnamon, and allspice. Pour cake batter into prepared pan. Sprinkle with streusel. Bake cake until tester inserted into center comes out clean, about 1 hour 20 minutes. Turn cake out onto rack. Place streusel side up and cool 20 minutes. Serve warm or at room temperature.
