SNICKERDOODLE LOAF

I got this recipe from my April Texas Co-op Power magazine.

Batter:
2 1/2 cups flour
2 tsp baking powder
1 1/2 tsp ground cinnamon
1 cup (2 sticks) butter, softened
1 1/4 cups sugar
3 eggs. room temperature
1/2 cup sour cream
1/2 cup whole milk yogurt
1 tsp vanilla extract
1 tsp almond extract

Cinnamon Sugar:
3 tbsp light brown sugar
1 tsp ground cinnamon
1/4 cup sliced almonds

Preheat oven to 350 degrees.
Grease a 9-inch loaf pan; set aside.

In a medium bowl, whisk together the flour, baking powder and cinnamon.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add the sour cream, yogurt, and extracts; beat until well combined. Add the dry ingredients and mix until batter just comes together - do not over mix!

Pour half the batter into the prepared pan and smooth top with a rubber spatula.

Cinnamon Sugar: In a small bowl, whisk together the brown sugar and cinnamon. Sprinkle half the cinnamon-sugar mixture evenly over the batter in the pan.

Pour the remaining batter over te cinnamon sugar and top with the almonds.

Bake 50-60 minutes or until a tester inserted in the middle of the loaf comes out clean. Remove from oven and cool 10 minutes before running a knife around the edges to loosen from pan. Turn loaf out onto a wire rack to cool completely.

Yield: 1 loaf (6 to 8 servings)
Note: Bread will keep 3 to 4 days when wrapped tightly in foil or plastic wrap.