Swirled Sour Cream Loaf Cake
Serves 4 | with Cocoa Streusel Topping
Can't decide between chocolate or vanilla? With this dessert you don't have to! This swirled sour cream loaf cake combines the best of both worlds and has a delicious cocoa streusel topping for crunch.
Ingredients: All-purpose flour (wheat) • White sugar • Grade A egg • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Cocoa powder • Brown sugar (cane sugar, molasses) • Baking powder • Baking soda • Instant coffee.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2.25 cup
All-Purpose Flour
(Contains Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
2 unit(s)
Sour Cream
(Contains Milk)
2 unit(s)
Egg
(Contains Egg)
½ cup
Cocoa Powder
(May contain Soy, Fish, Sesame, Tree nuts, Peanuts, Mustard, Milk, Egg, Wheat, Crustaceans, Sulphites)
1 cup
White Sugar
(May contain Sulphites, Milk, Tree nuts, Wheat, Egg, Soy, Peanuts, Crustaceans, Fish, Mustard, Sesame)
4 tbsp
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
1.7 g
Espresso Powder
4 g
Baking Powder
(May contain Mustard, Peanuts, Crustaceans, Tree nuts, Sulphites, Wheat, Egg, Sesame, Soy, Milk, Fish, Triticale)
3.96 g
Baking Soda
(May contain Peanuts, Mustard, Sesame, Crustaceans, Sulphites, Soy, Egg, Wheat, Fish, Triticale, Tree nuts, Milk)
Not included in your delivery
9 tbsp
Butter*
(Contains Milk)
4 tbsp
Oil*
½ tsp
Salt*
5 tbsp
Milk*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
- Combine 4 tbsp cocoa powder, 4 tbsp flour, brown sugar and 1/4 tsp salt in a medium bowl. Add 4 tbsp softened butter, then, using your fingertips, squeeze and press to mix dry ingredients with butter together until small clumps form. Set aside in the fridge.
- Meanwhile, to a large bowl, add 2 cups flour, baking powder, 1 tsp baking soda and 1/2 tsp salt. Whisk to combine.
- In another large bowl, add remaining softened butter, 4 tbsp oil and white sugar. Beat using an electric hand mixer for 2-3 min, until mixture is pale and fluffy.
- Beat in eggs, sour cream and 3 tbsp milk until combined.
- Slowly beat flour mixture into the bowl with the sugar mixture until combined.
- Scrape half of the loaf batter into a separate medium bowl. Add remaining cocoa powder, espresso powder and 2 tbsp milk, then stir with a spatula until combined.
- Using two spoons, dollop alternating spoonfuls of chocolate batter and plain batter into the base of the prepared loaf pan. (TIP: Do not spread out the batter yet!)
- Gently swirl the batters together using a knife.
- Sprinkle cocoa streusel over top.
- Bake in the middle of then oven for 50-55 minutes until a toothpick inserted into the centre comes out clean.
- Transfer baking pan to a wire rack and allow loaf cake to cool for 10 minutes before gently tugging on the parchment paper to help remove the cake.
- Allow sour cream loaf cake to cool to room temperature before cutting into desired number of slices. (TIP: Place loaf cake in the fridge to help speed up the cooling process!)