Sour Cream Raspberry Swirl Loaf
Cooking Light Annual Recipes 2003 Copyright 2004
1/3 cup seedless raspberry jam
3 tablespoons chopped walnuts, toasted I omitted these
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 1/8 teaspoons vanilla extract, divided
1 large egg
1 large egg white
3/4 cup fat-free sour cream I used 'lite'
Cooking spray
1/4 cup sifted powdered sugar
1 1/2 teaspoons 2% reduced-fat milk
Preheat oven to 350°.
Combine raspberry jam and walnuts in a small bowl.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a bowl, stirring with a whisk. 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 an 8 x 4-inch loaf pan coated with cooking spray. Spoon raspberry mixture over top, leaving a 1/4-inch border. Spread remaining batter over raspberry mixture.
Bake at 350° for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Combine 1/8 teaspoon vanilla , powdered sugar, and milk in a small bowl, stirring well with a whisk. Drizzle over loaf.
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I made this recipe because I had everything on hand to make it. Right after I made it, I felt that it wasn't bad, but since I made it the same day as I made the Whole Wheat Blueberry Kuchen and that recipe blew me away, this recipe paled in comparison. I had also just made the Lemon-Blueberry Bundt Cake the week before and this recipe is very similar - lemony cake, fruit and glaze.
So it ended up sitting wrapped in the fridge for a few days until the kuchen was gone and when I finally tasted it again, I was pretty impressed. Timing is everything, I guess. I'm glad I didn't blog about this right away or it may have received an unfair negative (well, neutral) review. This was simple to put together, looks pretty (at least I think so) and can be held in the fridge for a few days. I bet it would freeze well too (although I'm not sure about the glaze). It's delicious too. You could make this with any flavor of preserves that you preserve but it would be hard to top the raspberry.
Question of the Day: What's your favorite flavor of preserves?
10 comments:
I have never been a big preserves fan, but I recently made a recipe that called for strawberry and really enjoyed that.
Raspberry first and Apricot second. There great on there own and even better together. My mom makes Aricot and Raspberry squares that I love. I will post them soon!
Wow! I like most preserves. I don't like grape or cherry. I guess that raspberry would be my favorite. BUT, apricot, strawberry, and blueberry are also really good!
PEACH PEACH PEACH!!!!
Although, I would be in heaven if there were a mango preserves.
A local place around here sells Peach Melba preserves, a yummy combination of peach and raspberry. Mmmmm. :)
For Anonymous (Mango Preserves):
http://www.hometownfavorites.com
/shop/candy_cat.asp?c=32&p=1&id=1143&newp=
1. Rasberry
2. Black Current (from IKEA of all places)
3. Bluckberry (blueberry and blackberry mixed together.)
I can't wait to make this bread!
Love the name of your blog, I can totally relate!
I have to say strawberry has always been my favorite flavor of preserves. I keep it simple with the jellies & preserves, strawberry or grape for me usually.
I think every type of preserve mentioned here would work well in this recipe. You could also vary the flavoring (using different extracts or zests, switching up the lemon for almond, coconut, etc).
black berry from dickinson's and lemon curd (not exactly a preserve, but it would be good!)
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