Sometimes I think I should just open a coffee shop and be in my happy place all the time.
Sour Cream, Pecan and Cinnamon Mini Loaves
slightly adapted from here
For the Topping:
50g dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
90g toasted pecans, roughly chopped
Dark chocolate, melted for drizzling
For the Loaves:
1 vanilla pod, seeds scraped
125g soft unsalted butter
Zest of 1 orange
275g caster sugar
140ml sour cream
160g self raising flour
Make the Topping:
Put the sugar, spices and nuts into a bowl and mix. Set aside.
Make the Loaves:
Preheat the oven to 190C. Spray an 8-hole mini loaf pan with cooking oil spray and line each little pan with baking paper. Set aside.
Put the vanilla seeds, butter, orange zest and sugar into the bowl of an electric mixer fitted with the paddles attachment and beat until just combined. Add the eggs one at a time, mixing well after each addition. Add the sour cream and flour. Mix until fully incorporated.
Divide half the batter between the pans. Sprinkle the batter with half of the topping mixture. Divide the remaining batter between the pans and sprinkle with the remaining topping.
Bake for 20 minutes. Leave in the pan for 5 minutes before removing. When just warm, drizzle with melted dark chocolate and scoff.