Sour Cream Raspberry Swirl Loaf Recipes

SOUR CREAM RASPBERRY SWIRL LOAF

Steps:

• Preheat oven to 350°F Coat an 8x4 loaf pan with cooking spray.
• Combine jam and nuts in a small bowl. Set aside.
• Combine flour, baking powder, baking soda, and salt in a bowl, stirring with a wisk.
• 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 loaf pan and spoon jam mixture over top, leaving a 1/4 inch border. Spread remaining batter over raspberry mixture.
• Bake for 55 minute or until toothpick comes out clean.
• Cool in pan 10 minute then transfer loaf to wire rack. Combine 1/4 teaspoon vanilla, powdered sugar, and milk in a small bowl. Drizzle over loaf while still slightly warm.

RASPBERRY-SWIRL POUND CAKE

Steps:

• Make the pound cake: Preheat the oven to 350˚. Butter the bottom and sides of a 9-by-5-inch loaf pan, then line with parchment paper in two overlapping strips, leaving an overhang. Butter the parchment and lightly dust with flour, tapping out the excess.
• Combine the fresh raspberries, jam, 2 tablespoons cane sugar and 1/4 cup water in a medium saucepan over medium heat. Cook, stirring and smashing the berries with a wooden spoon, until thickened, 10 to 15 minutes. Remove from the heat and strain through a fine-mesh sieve into a medium bowl, pressing with a rubber spatula. Let cool.
• Whisk the eggs, egg yolk, 1/4 cup heavy cream, 1 teaspoon vanilla and 3/4 teaspoon almond extract in a medium bowl until slightly foamy; set aside. Beat the butter and remaining 1 cup cane sugar in a large bowl with a mixer on medium speed until well combined, 1 to 2 minutes. Scrape down the bowl and increase the mixer speed to medium high. Beat until pale and fluffy, 6 to 7 more minutes. Reduce the mixer speed to low and beat in the flour until just combined. Gradually add the egg mixture and beat until combined. Scrape down the bowl, increase the speed to medium and beat until smooth and fluffy, 15 to 30 seconds.
• Scoop 1 cup batter into the bowl with the raspberry sauce and stir in the red food coloring. Transfer half of the remaining plain batter to the prepared pan and top with half of the raspberry batter; swirl together with a knife. Repeat and swirl the batters together again. Bake until the top springs back when gently pressed and a toothpick inserted into the center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Transfer to a rack and let cool 15 minutes in the pan. Lift the cake from the pan and remove the parchment; return to the rack to cool completely.
• Make the glaze: Combine the confectioners' sugar, 2 tablespoons heavy cream and the remaining 1/8 teaspoon each vanilla and almond extracts in a medium bowl and whisk until smooth; thin with the remaining 1 tablespoon heavy cream, if needed. Spoon the glaze over the cooled cake and sprinkle with freeze-dried raspberries. Let set at least 20 minutes.

RASPBERRY SOUR CREAM PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla. In a separate bowl, mix sugar, flour and salt together. Stir into egg mixture. Gently fold in raspberries. Pour filling into 2 unbaked pie crusts.
• Bake the pies without the topping in the preheated oven for 30 to 35 minutes, or until the center begins to set.
• While pies bake, make the topping: In a medium bowl, mix together brown sugar, flour and chopped nuts. Cut in butter until crumbly. Set aside.
• Sprinkle pies with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.

RASPBERRY-SOUR CREAM CRUMB CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch springform pan.
• Stir 1 cup flour, 2/3 cup sugar, and lemon zest together in a bowl; add melted butter and stir with a fork until the mixture turns crumbly. Set aside.
• Mix 1 3/4 cup flour, 1 cup sugar, baking powder, baking soda, and salt together in a large bowl.
• Whisk together the eggs, sour cream, and vanilla in another bowl until they are well blended. Add the egg mixture to the flour mixture in the large bowl and beat until you get a smooth and fluffy batter, about 2 minutes. Pour into the prepared pan; cover with an even layer of raspberries. Sprinkle the topping over the raspberries.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 38 to 42 minutes. Cool on a wire rack for 20 minutes before removing sides. Dust with confectioners' sugar to serve.

SOUR CREAM LOAVES

Steps:

• In a large bowl, cream butter and 2/3 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda, salt, nutmeg and 1/4 teaspoon cinnamon; gradually add to creamed mixture alternately with sour cream. , Pour into two 5-3/4x3x2-in. loaf pans coated with cooking spray. Combine remaining sugar and cinnamon; sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack.