Sour Cream Raspberry Swirl Loaf

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.

The ingredients:

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).

Additions: None

Omissions:

  • Powdered sugar
  • Milk

Substitutions:

  • 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

Advertisements

2 Comments

  1. Veronika says:

    I can only agree and applaud the attitude of finding ingredients which need to be used up and then figuring out what to do with them.

    Being able to stock and keep a pantry and fridge and use the things one buys is one of the most important skills any kitchen-dweller needs, and sadly is not something very common in recent times (like the common sense that is very uncommon?).

    To produce appetizing food that looks and tastes great as well – well, that’s the next skill. You seem to have mastered both. 😉

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: