Swirled Sour Cream Loaf Cake
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 is topped with a delicious cocoa streusel topping for crunch.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
3 tasse(s)
Farine tout usage
(Contient Blé Peut contenir Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)
2 pièce(s)
Crème sure
(Contient Lait)
2 pièce(s)
Œuf
(Contient Oeuf)
½ tasse(s)
Cacao en poudre
(Peut contenir Soya, Poisson, Sésame, Noix, Arachides, Moutarde, Lait, Oeuf, Blé, Crustacés, Sulfites)
1 tasse(s)
Sucre blanc
(Peut contenir Sulfites, Lait, Noix, Blé, Oeuf, Soya, Arachides, Crustacés, Poisson, Moutarde, Sésame)
4 cs
Cassonade
(Peut contenir Moutarde, Soya, Oeuf, Poisson, Blé, Noix, Arachides, Sulfites, Crustacés, Sésame, Lait)
½ cs
Espresso en poudre
1 cc
Poudre à pâte
(Peut contenir Moutarde, Arachides, Crustacés, Noix, Sulfites, Blé, Oeuf, Sésame, Soya, Lait, Poisson, Triticale)
⅓ cs
Bicarbonate de soude
(Peut contenir Arachides, Moutarde, Sésame, Crustacés, Sulfites, Soya, Oeuf, Blé, Poisson, Triticale, Noix, Lait)
Pas inclus dans votre livraison
8 cs
Beurre*
(Contient Lait)
4 cs
Huile*
½ cc
Sel*
5 cs
Lait*
(Contient Lait)
Informations nutritionnelles
Instructions
- 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 a large bowl, add remaining softened butter, 4 tbsp oil and white sugar. Beat using and electric hand mixer for 2-3 min, until mixture is pale and fluffy.
- Beat 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 tin. (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 tin 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!)