Swirled Sour Cream Loaf Cake
with Cocoa Streusel Topping- Wheat
- Milk
- Egg
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Triticale
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.
Ingredients
2.25 cup
All-Purpose Flour
(Contains: Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
86 mL
Sour Cream
(Contains: Milk May be present: Milk)
2 unit(s)
Egg
(Contains: Egg)
½ cup
Cocoa Powder
(May be present: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1 cup
White Sugar
(May be present: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
4 tbsp
Brown Sugar
(May be present: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1.7 g
Espresso Powder
4 g
Baking Powder
(May be present: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat, Triticale)
3.96 g
Baking Soda
(May be present: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat, Triticale)
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
- In a medium bowl, combine 4 tbsp cocoa powder, 4 tbsp flour, brown sugar and 1/4 tsp salt. 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!)
