Strawberry Swirl Coffee Cake


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.


Makes 2 loaves.

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