People often ask me if I’m spending a lot of money buying ingredients for this blog but the truth is, when I’m planning what to make, I always take into account what I already have in my pantry or fridge. It’s very hard for me not to make dessert after dessert because I always have flour, sugar, baking powder and baking soda on hand. But that would just be disastrous for my waistline so I have to be careful. This recipe for Sour Cream Raspberry Swirl Loaf is a perfect example of something I easily made without having to buy a single thing at the grocery store. It’s been tucked away in my files for ten years (really!) and this is the first time I’ve made it. I found it after looking for a way to use up the soon-to-expire sour cream sitting in my refrigerator.
This is a loaf that is part cake, part quick bread and is light and moist enough for breakfast but also slightly sweet enough for dessert. I love the fruity punch of the raspberry jam and think this would also be great with orange marmalade or any other berry jam. Lemon zest gives this dish a real freshness that is soothing without being overpowering and the walnuts provide a delicious crunch. This is a definite keeper.
Combine jam and walnuts in a small bowl and set aside.
Combine the dry ingredients in a bowl.
In another bowl, mix the sugar, butter, lemon rind, vanilla, egg, and egg white with electric beaters. Alternate adding the dry ingredients and sour cream until a batter forms.
Place half of the batter into a loaf pan sprayed with non-stick spray. (The batter may be sticky and if so, wet the back of a spoon or your hands to spread the batter.)
Spoon on the raspberry-walnut mixture.
Pour the remaining batter over the top.
Bake in a 350°F oven for 55 minutes. Allow the loaf to cool completely and drizzle the icing over the top if using (I didn’t).
- Powdered sugar
- 1/2 cup whole-wheat flour for white flour
- Light sour cream for fat-free sour cream
Overall Rating: Like It
Source: Cooking Light Magazine