Strawberry Swirl Coffee Cake
Yankee Plus Dec 2015
TABLE OF CONTENTS
Quick and simple to prepare, yet elegant in taste and appearance. Freeze the extra loaf for later use or wrap it in aluminum foil, attach a colorful bow, and present it as a hostess gift. -- Silver Maple Lodge, Farilee, Vermont
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- 3/4 cup butter or margarine, softened
- 1-1/2 cups sugar
- 3 eggs
- 1-1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1-1/2 cups sour cream
- strawberry preserves
Cream the butter or margarine and sugar in a large bowl. Add the eggs and vanilla, and beat for 2 minutes. Combine the flour, baking powder, baking soda, and salt, and add to the creamed mixture alternately with the sour cream. Spoon most of the batter into two greased 9x5-inch loaf pans, reserving just enough to layer the tops.
Distribute a thin layer of strawberry 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 a preheated 350 degree oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool slightly in pans before removing.