I've had this recipe since 2005, and am always asked for the recipe when I bring it to a gathering. We went to a pool party yesterday, and the hostess asked for the recipe. So while I have the recipe out, I thought it was time to share it on my blog. The recipe was created for a Pillsbury baking contest, and you start with a box of date bread mix. (I rarely use a boxed mix, but you really can't tell) The recipe calls for cinnamon chips, which can be found in the baking aisle near the chocolate chips.
CINNAMON-CHIP AND PECAN LOAF CAKE
1 16- to 17-ounce package date-bread mix
1/2 cup (1 stick) plus 2 tablespoons butter, room temperature
1 cup sour cream
2 large eggs
1/2 cup cinnamon chips
1/3 cup chopped pecans
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
Preheat oven to 350°F. Butter and flour 9x5x2-inch metal loaf pan.(I used a ceramic pan - see notes below)
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.
NOTES: I used my Breville counter top oven to bake the bread, and I used the ceramic pan that you see below. I turned the temperature down to 300 after 30 minutes, and baked it for a total of 60 minutes.
Love the streusel!
Even though we have had a hot, dry summer, Joe has been watering my garden at least two times a day and we have plenty of blooms.
Blooms, Blooms and more Blooms! Summer doesn't get any better than this.
Thanks for stopping by! I am joining Seasonal Sundays and Foodie Friday.
xxoo
Debbie
