Strawberry Swirl Coffee Cake
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
Yield: Makes 2 loaves.
- 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.