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Sour Cream Raspberry Swirl Loaf

Randy Mayor; Fonda Shaia
Yield 12 servings (serving size: 1 slice)
This cake is moist and is filled with a sweet raspberry swirl. Save calories by using fat-free sour cream. You can also freeze this cake up to two months.

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

Nutrition Information

  • calories 184
  • caloriesfromfat 26 %
  • fat 5.4 g
  • satfat 2.6 g
  • monofat 1.6 g
  • polyfat 0.9 g
  • protein 3.2 g
  • carbohydrate 31.2 g
  • fiber 0.7 g
  • cholesterol 28 mg
  • iron 1.2 mg
  • sodium 155 mg
  • calcium 53 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine raspberry jam and walnuts in a small bowl.

  3. 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.

  4. 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.

  5. 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.