I think I have a problem. You see, I am somewhat of a recipe hoarder.
They are everywhere. Scribbled on scrap pieces of paper, neatly printed out and filed in binders, ripped out of magazines and stuffed in a drawer in the kitchen, falling out of my giant calendar, in my purse or school bag, lunch bag, car, written on napkins, they are EVERYWHERE.
Whether I saw it at the doctor's office, in the staff room at work, nabbed it from a co-worker or created it on my own, my world is full of paper-and food. Sometimes I keep them for years and eventually make them, other times I reconsider. Sometimes I look at them and think, "What on EARTH was I thinking? This is craziness!"
This is one of those recipes. Since I almost never buy sour cream, it's been one that I've held onto forever, but never got around to making. I'm not even sure of the source anymore. All I know is that I've had it for probably at least 6 years, hiding in a drawer, until the other day when I decided to just make it. Warm, a little tangy from the sour cream, with sweet cinnamon and brown sugar in the middle, I can't believe that I didn't make it sooner. This post was supposed to come with a photo, but silly me-I allowed my family to go ahead and dig in before I snapped one, and there's nothing left. Add in a busy week, a bit scattered brain, and an auto publish button, and here you go. Trust me, it's tasty. So much so that when I make this again, I'll get a photo. Promise!
Any tips on how I can tame my recipe paper mess? Oy. I'm open to any suggestions.
1/2 cup butter
1 cup sugar
1 cup light sour cream
2 tsp vanilla
1 1/2 cups flour
1/2 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
3 tbsp brown sugar
1 1/2 tsp cinnamon
Pre-heat oven to 350 F and lightly butter a 9x5 inch loaf pan.
Cream the butter and sugar together until fluffy. Scrape down the bowl and add in the eggs, sour cream, and vanilla, beating until well incorporated.
In a separate bowl, whisk together flours, baking powder, baking soda, and salt. Fold into wet ingredients until combined.
Spread half of the batter into the bottom of the pan. Sprinkle the brown sugar/cinnamon mixture over top, then spread the other half of the batter on top. Smooth the top and then bake in the center of the oven for about 45-50 minutes, or until a skewer inserted in the center comes out clean.
Let the loaf cool before slicing. Wrap in cling film and store at room temperature for 2 days, or slice and freeze for a few weeks. If you slice it before you freeze it, the loaf is much easier to then pull off a slice and tuck it, frozen, into a lunchbox.
Makes 1 loaf
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