I made some modifications to the recipe- 1. I thought it came out a little dry so I added 1/4 cup more sour cream and 2 tbls. butter. Next, while the swirl is beautiful, I was in a hurry so I combined the cinnamon into the batter. I increased the cinnamon to 1 1/2 tbls. and increased the vanilla to 2 tsp. I also changed the additional 1/4 c. sugar for the swirl to 1/4 c. brown sugar and mixed it into the batter with the other sugar at the beginning. 3. I followed the traditional pattern of creaming the butter, sugar, eggs, vanilla, sour cream, dry mixture. 4. I baked it in two large loaf pans (about 45-50 minutes at 350 degrees) and added a crumble to the top. The crumble is 1/2 c. pecans, 1/3 c. sugar, 1/3 c. brown sugar, 1/4 c. softened butter and 1/3 c. flour. Mix together and sprinkle over the top before baking.
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I made some modifications to the recipe- 1. I thought it came out a little dry so I added 1/4...