This loaf was spectacular, and pretty easy to make. Here's the recipe:
Sour Cream Raspberry Swirl Loaf
Origin: Cooking Light
Yield: 12 servings (serving size: 1 slice)
Prep Time: 15 minutes
Cooking Time: 55 minutes
Inactive Prep Time: 10 minutes
Ingredients:
● 1/3 cup seedless raspberry jam
● 3 tbsp. chopped walnuts, toasted
● 1 1/2 cups all-purpose flour
● 1 tsp. baking powder
● 1/4 tsp. baking soda
● 1/8 tsp. salt
● 3/4 cup sugar
● 1/4 cup butter, softened
● 2 tsp. grated lemon rind
● 1 1/8 tsp. 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 tsp. 2% reduced-fat milk
Directions:
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.
It turned out so good we couldn't wait to eat it!
