Prep Time: 25 minutes
Cook Time: 50 minutes
Ingredients:
- 1 cup butter, softened
- 1/2 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 cup sour cream
- 1-1/2 teaspoons vanilla
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup flour
- 1 cup brown sugar
- 1 cup quick-cooking oatmeal
- 1/4 teaspoon ground cardamom or nutmeg
- 1 teaspoon cinnamon
- 1/3 cup butter, melted
- 1 cup powdered sugar
- 2 tablespoons brown sugar
- 2 tablespoons butter, melted
- 1-2 tablespoons whole milk
Preparation:
Preheat oven to 350 degrees F. Spray two 9" x 5" loaf pans with nonstick baking spray containing flour and set aside.In large bowl, combine 1 cup butter with 1/2 cup sugar and 1 cup brown sugar; beat until fluffy. Add eggs, sour cream, and vanilla and beat well.
Add 2 cups flour, baking powder, baking soda, salt, and cinnamon and mix just until combined; set aside.
In medium bowl combine 1/2 cup flour, 1 cup brown sugar, oatmeal, cardamom, and 1 teaspoon cinnamon; mix well. Add 1/3 cup melted butter and mix until crumbly.
Place one-fourth of the batter into each of the prepared loaf pans and sprinkle each with one-fourth of the topping. Repeat layers, ending with topping.
Bake for 40-55 minutes or until a toothpick inserted in center comes out clean. Let cool in pan for 5 minutes, then turn out onto wire racks to cool completely.
You can frost these cakes, if desired. In small bowl combine powdered sugar, 2 tablespoons brown sugar, 2 tablespoons melted butter, and enough milk for a drizzling consistency. Drizzle over cooled cakes. Serves 12-14
