Sour Cream Coffee Cake Bread


Happy Memorial Day! I hope the weather is warm where you are, and you are outside enjoying it! We have a few outdoor home projects that we've been wanting to get done, so we are certainly taking advantage of this weather to get them done. In addition to Memorial Day, today is also Secret Recipe Club reveal day, one of my favorite days of the month! This month, I was assigned to Burnt Apple, a wonderful blog written by a busy mom of 3! While I searched the whole blog looking for recipes, as soon as I saw this one, I knew I'd be making it. For Mother's Day, my aunt hosted a brunch to also celebrate my Grandma's 80th birthday, and I was asked to bring a sweet breakfast treat. This was that breakfast treat. Everybody loved it, and it was gone in a matter of minutes! Even Joel, who isn't much of a sweet-treat lover, said he really liked this bread. I think we have found a new family favorite!

 For the Topping:
1/4 cup Oats
1/4 cup Brown Sugar
1/2 teaspoon Cinnamon
1 tablespoon Butter, cold and quartered
2 tablespoons Walnuts, finely chopped (optional; I used pecans)

In a small bowl, mix together the oats, sugar, cinnamon, and nuts. Cut in the butter using a pastry blender (or your fingers, if you work fast) until the mixture is coarse. Set aside until the batter is ready.

For the Bread:
1/2 cup Oats
1 1/4 cup Whole Wheat Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1 teaspoon Cinnamon
1/2 cup Sugar
1/4 cup Brown Sugar
1/2 cup Butter, softened
2 Eggs (I used flax eggs)
1 teaspoon Vanilla
8 ounces Sour Cream 
Crumb Topping, recipe above
Glaze, recipe below (I omitted)

In a blender or food processor, pulse the oats until they become finely ground. Place the ground oats, flour, baking powder, baking soda, salt, and cinnamon in a bowl and mix until well blended. In a separate bowl, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs and vanilla and continue to beat, scraping down the sides of the bowl as necessary. Add the yogurt and continue mixing until well incorporated. Slowly add the flour mixture and blend until no large lumps remain in the batter. Pour the batter into a lightly greased loaf pan. Sprinkle the top of the bread evenly with the topping mixture (recipe above). Bake at 350 degrees for 45-60 minutes, until a toothpick inserted in the center of the loaf comes out clean. Allow the bread to cool for about 10 minutes before removing from the pan and continuing to cool on a wire rack. 

For the Glaze (I omitted)
1 cup Powdered Sugar
1 1/2 tablespoons Milk
1/4 teaspoon Vanilla

Mix the ingredients together in a small bowl. Drizzle evenly over the cooled bread. 

SOURCE: Burnt Apple