Sour Cream Raspberry Swirl Loaf Recipes

THE BEST RASPBERRY BREAD

Steps:

• Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
• In a large bowl, add 2 cups + 2 tablespoons flour, sugars, baking soda, optional salt, and whisk to combine; set aside.
• In a medium microwave-safe bowl or glass measuring cup, melt the butter, about 45 seconds on high power. Allow butter to cool momentarily so you don't scramble the egg.
• To the butter, add the egg, buttermilk, oil, vanilla, and whisk to combine.
• Pour wet over dry and stir until just combined; don't overmix. Batter will be somewhat lumpy and don't try to stir the lumps smooth or bread will be tough; set aside.
• In a medium bowl, add the raspberries, 2 tablespoons flour, and toss lightly to combine (coating berries in flour helps to reduce sinking while baking).
• Add the raspberries to the batter and fold very lightly to combine.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
• Bake bread for 45 minutes to an hour. Bread is done when top is set in the middle, slightly domed, springy to the touch, and a toothpick inserted in the center (if you can find a patch without hitting raspberries) comes out clean or with a few moist crumbs, but no batter.**
• Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
• Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

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.

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.

RASPBERRY SOUR CREAM BREAD

Steps:

• 1. Preheat oven to 350 degrees. Combine the dry ingredients, set aside. Cream butter, sugar, rum, and lemon juice. Beat in eggs. Stir together the raspberry preserves and sour cream. Add the preserve-sour cream mixture with the flour and sugar-egg mixture until well incorporated, but careful not to over mix.
• 2. Spoon batter into a prepared 9-inch loaf pan and bake for 50 to 60 minutes. Cool 10 minutes before removing from pan. Delicious with cream cheese... Makes 1 loaf

RASPBERRY SOUR CREAM MUFFINS

Steps:

• Sift together first four ingredients into a mixing bowl.
• In a separate bowl cream sugar and butter till fluffy light.
• Blend in eggs, then sour cream.
• Combine liquid mixture with dry ingredients by stirring till blended; do not beat.
• Spoon batter into greased muffin cups about half full.
• Place a teaspoon of jam atop batter, then another spoon of batter over jam.
• Bake at 350 degrees F for 20-25 minutes.