Pancake Bread

Ingredients:

• A pinch of ground cinnamon
• 110 g + 1 tbsp unsalted butter, room temperature + extra for serving
• 2 tbsp. + 2 tbsp. premium flour
• 1 tbsp. + 2 tbsp. dark brown sugar
• 1 teaspoon of baking soda
• 0.5 tsp baking powder
• 1 cup sour cream
• 2/3 cup maple syrup + extra for serving
• 2 tsp vanilla extract
• 2 large eggs

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Generously spray a 9 x 5-inch loaf pan with cooking spray, then line it with parchment paper, leaving a 2-inch overhang along the long sides. Spray the parchment paper with cooking spray.
2. In a small bowl, mix together the cinnamon, 1 tablespoon butter, 2 tablespoons flour, 2 tablespoons brown sugar, and a pinch of salt with a fork until the butter is free of lumps. Set aside until ready to bake.
3. In a medium bowl, whisk together the baking soda, baking powder, remaining 2 cups flour, and 1 teaspoon salt. In a small bowl, whisk together the sour cream, maple syrup, and vanilla extract until fully incorporated and no lumps remain.
4. In a large bowl, beat the remaining 8 tablespoons butter with an electric mixer on medium speed until light and creamy, about 3 minutes. Gradually add the remaining 1 cup brown sugar and beat until light and fluffy, another 3 minutes. Add the eggs one at a time, beating until fully incorporated after each addition; continue beating until the mixture is light and fluffy, another 1 minute.
5. Reduce mixer speed to low. Add the flour mixture in 3 additions, alternating with 2 parts of the sour cream mixture, beginning and ending with the flour. Transfer the dough to the prepared loaf pan and smooth the surface. Sprinkle with streusel.
6. Bake until the top of the bread is golden brown and a tester inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Transfer the pan to a wire rack and let cool for 30 minutes.
7. Run a knife along the edges of the bread to loosen it from the sides of the pan, and pull the parchment tabs to carefully remove the bread from the pan. Let cool completely on a wire rack, another 1 hour. Serve with softened butter and maple syrup.