Sour Cream Raspberry Swirl Loaf

I found this gem from Cooking Light and it is absolutely delicious! The jam and nut layer compliments the loaf beautifully (I have used strawberry jam, but I presume you could use any jam flavour). According to personal preferences, I reduce the sugar to about 1/2 cup and use an extra 1/2 teaspoon of vanilla in the batter. I have made this in mini loaf tins and baked for 30 min. This cake freezes well for up to 2 months. I hope you enjoy!

• Ready In: 1 hr 5 mins
• Serves: 12
• Yields: 1 loaf

Ingredients

• 1⁄3 cup  seedless raspberry jam
• 3  tablespoons  chopped walnuts or 3  tablespoons pecans
• 1 1⁄2 cups all-purpose flour
• 1  teaspoon baking powder
• 1⁄4 teaspoon baking soda
• 1⁄8 teaspoon salt
• 3⁄4 cup sugar
• 1⁄4 cup butter, softened
• 2  teaspoons  grated lemon rind
• 1 1⁄4 teaspoons vanilla extract, divided
• 1  large egg
• 1  large  egg white
• 3⁄4 cup low-fat sour cream
• 1⁄4 cup  sifted powdered sugar
• 1 1⁄2 teaspoons reduced-fat milk

Directions

1. Preheat oven to 350°F Coat an 8x4 loaf pan with cooking spray.
2. Combine jam and nuts in a small bowl. Set aside.
3. Combine flour, baking powder, baking soda, and salt in a bowl, stirring with a wisk.
4. Combine sugar, butter, lemon rind, 1 teaspoon vanilla, egg, and egg white in a large bowl. Beat with a mixer at medium speed until well blended.
5. Add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture.
6. Spread half the batter into loaf pan and spoon jam mixture over top, leaving a 1/4 inch border. Spread remaining batter over raspberry mixture.
7. Bake for 55 minute or until toothpick comes out clean.
8. Cool in pan 10 minute then transfer loaf to wire rack. Combine 1/4 teaspoon vanilla, powdered sugar, and milk in a small bowl. Drizzle over loaf while still slightly warm.