jtoepfert100
08-11-2004, 08:08 AM
Okay, so I finally get around to making the Sour Cream Raspberry Swirl Loaf last night about which I have I have read so many good things. Except for replacing the sugar with splenda, using sugar-free raspberry jam (all I had) and pecans for the walnuts (again, all I had), I followed this recipe exactly (see below). The batter seemed sort of thick to me when I was putting in in the pan but I figured this was right since it would need to hold up the layer of jam. I put it in the oven and checked it after 45 of the 55 minutes recommended cooking time. Was not done so I put it in for about 8 minutes more. At that point, the top was light brown and it appeared to be done. I put it on the cooling rack and a few minutes later, much to my horror, when I looked over, the entire top of the cake had fallen into the rest of the cake!!!!:eek: After inspecting the cake, it did not appear to be under or overdone. I decided to let it continue cooling and when done, I just wrapped it in plastic and stuck it in the freezer to be dealt with at another time. I knew there was no way the I was going to be able to put on the glaze and figured maybe I can use it later in a trifle or something. I didn't taste it because I was so frustrated but it smelled great and the rest of the cake looked just fine.
Does anyone have any idea what I did wrong? Here's the recipe for those not familiar with it:
Sour Cream Raspberry Swirl Loaf
This cake freezes well for up to 2 months.
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
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.
Yield: 12 servings (serving size: 1 slice)
NUTRITION PER SERVING
CALORIES 184 (26% from fat); FAT 5.4g (sat 2.6g, mono 1.6g, poly 0.9g); PROTEIN 3.2g; CARB 31.2g; FIBER 0.7g; CHOL 28mg; IRON 1.2mg; SODIUM 155mg; CALC 53mg;
Does anyone have any idea what I did wrong? Here's the recipe for those not familiar with it:
Sour Cream Raspberry Swirl Loaf
This cake freezes well for up to 2 months.
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
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.
Yield: 12 servings (serving size: 1 slice)
NUTRITION PER SERVING
CALORIES 184 (26% from fat); FAT 5.4g (sat 2.6g, mono 1.6g, poly 0.9g); PROTEIN 3.2g; CARB 31.2g; FIBER 0.7g; CHOL 28mg; IRON 1.2mg; SODIUM 155mg; CALC 53mg;