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    Loaf: Sour Cream Raspberry Swirl Loaf


    Source of Recipe


    Cooking Light, NOVEMBER 2002

    Recipe Introduction


    A bold swirl of sweet-tart raspberry brings this moist sour cream cake to life. Cut a slice, pour a cup of coffee, and enjoy some time all to yourself.

    List of Ingredients




    1/3 cup seedless raspberry jam
    3 tablespoons chopped walnuts, toasted
    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
    Cooking spray
    1/4 cup sifted powdered sugar
    1 1/2 teaspoons 2% reduced-fat milk

    Recipe



    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.

    Yield: 12 servings (serving size: 1 slice)

    This cake freezes well for up to 2 months.



 

 

 


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