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Sour Cream Raspberry Swirl Loaf




Source of Recipe


Cooking Light-11/02






List of Ingredients



• 1/3 cup seedless raspberry jam
  
• 3 tablespoons chopped walnuts, toasted
  
• 1 1/2 cup 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% low-fat milk
  






Instructions



1. Preheat oven to 350 degrees.
   
2. Combine raspberry jam and walnuts in a small bowl.
   
3. Lightly spoon flour into dry measuring cups; level with a kinfe. 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 altenately to sugar mixture, beginning and ending with flour mixture.
   
   
4. Spread half the batter into a 8 x 4-inch loaf pan coated with cooking spray. Spoon raspberry mixture over top, leaving a 1/4-inch border. Spread remaing batter over raspberry mixture.
   
   
5. Bake at 350 for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack. Combine 1/8 teaspoon vanilla, powdered sugar and milk in a small bowl, stirring well with a whisk. Drizzle over loaf.
   
   
6. Servings: 12
   
7. 184 cal, 5.4g fat, 3.2g pro, 31.2g carb, 0.7g fiber, 28mg chol, 1.2mg iron, 155mg sod, 53mg calc.
   






Final Comments


Notes: This cake freezes well up to 2 months.