Tuesday, May 8, 2012
1/2 C. butter
1 C. sugar
1 C. (8oz.) sour cream
1 tsp. vanilla
1 1/2 C. flour
1 tsp. baking soda
1/4 tsp. salt
1/4 C. sugar
1/4 C. brown sugar (I use dark)
2 tsp. cinnamon
1/2 C. chopped nuts (I use pecans)
Cream butter and sugar together. Add eggs one at a time, beating well after each addition. Add the sour cream and vanilla; mix well.
Combine the flour, baking soda and salt; add to creamed mixture and mix well.
Spread half of the batter into a greased 9 inch baking pan. Combine the topping ingredients and sprinkle half over the batter. Spread the remaining batter over top and sprinkle the remaining topping over the batter. Gently swirl the topping with a butter knife through the batter.
Bake at 350 degrees for 45 minutes or until a toothpick inserted near the center comes out clean.
This is nice served with whipped cream and strawberries. Maybe for a Mother's Day brunch? I must confess we eat it plain and warm from the oven, when the cinnamon part is all melty. Tastes like a cinnamon roll. Well, I hope that you all are enjoying and will continue to enjoy your lovely May. Until next time, I will leave you with a verse from my favorite hymn, Simple Gifts:
And when we find ourselves in the place just right,
"twill be in the valley of love and delight.