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:
- 1hr 5mins
- 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
- Preheat oven to 350°F Coat an 8x4 loaf pan with cooking spray.
- Combine jam and nuts in a small bowl. Set aside.
- Combine flour, baking powder, baking soda, and salt in a bowl, stirring with a wisk.
- 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.
- Add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture.
- 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.
- Bake for 55 minute or until toothpick comes out clean.
- 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.