Recipe: Nutmeg Coffee Bread (13x9-inch cake, using sour cream and pecans)

NUTMEG COFFEE BREAD

3 cups sifted flour
2 1/2 cups firmly packed brown sugar
3/4 cup butter
1 cup sour cream
1 1/2 teaspoons baking soda
2 eggs, beaten
1 teaspoon ground nutmeg
3/4 cup chopped pecans

Preheat oven to 350 degrees F. Grease 13x9x2 inch pan.

Mix flour, brown sugar, and butter together in medium bowl until mixture is crumbly. Measure out 3/4 cup of the mixture and set both portions aside.

Combine sour cream and baking soda in medium bowl.

Stir eggs, nutmeg, and sour cream mixture into the larger portion of the flour mixture. Turn batter into prepared pan.

Mix pecans and remaining crumb mixture together in small bowl. Sprinkle on batter.

Bake at 350 degrees F for 40-45 minutes, or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Cut into squares.

Makes 1 (13x9-inch) pan, 12 servings
Source: Best of the Best From Illinois by Gwen McKee and Barbara Moseley