Recipe information
Yield
10 Servings
Ingredients
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
Preparation
Step 1
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).
Step 2
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.
Step 3
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.