Sour Cream Raspberry Swirl Loaf

This cake freezes well for up to 2 months.

Yield: 12 servings (serving size: 1 slice)

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

Preparation

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.

Nutritional Information

Calories:

184 (26% from fat)

Fat:

5.4g (sat 2.6g,mono 1.6g,poly 0.9g)

Protein:

3.2g

Carbohydrate:

31.2g

Fiber:

0.7g

Cholesterol:

28mg

Iron:

1.2mg

Sodium:

155mg

Calcium:

53mg