0 recipes from contoocook and beyond

STRAWBERRY SWIRL COFFEE CAKE

3/4 cup softened butter
l-l/2 cups sugar
3 eggs
l-l/2 tsp. vanilla
3 cups flour
l-l/2 tsp. baking powder
l-l/2 tsp. baking soda
l-l/2 cups sour cream
strawberry preserves
sugar
Cream butter and sugar in large bowl. Add eggs and vanilla and beat for 2 mins. Combine flour, baking powder, baking soda andsalt and add to creamed mixture alternately with the sour cream. Spoon most of the batter into two greased 9×5″ loaf pans reserving just enough to layer the tops. Distribute a thin layer of strawerry preserves over the batter in each pan and then swirl slightly with a fork but do not blend the preserves into the batter. Cover the preserves with the reserved batter and dust tops lightly with sugar. Bake in 350 oven until pick comes out clean, aobut l hr. Cool slightly in pans before removing
Makes 2 loaves Yankee Magazine

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter
https://recipes.connorbowen.com/recipe/strawberry-swirl-coffee-cake/