Rhubarb Raspberry Marble Cake
Indulge in the delightful dance of tangy rhubarb and sweet raspberries swirled in this moist and flavorful marble cake!
Ingredients:
– 1 cup (225g) unsalted butter, softened
– 1 1/2 cups (300g) granulated sugar
– 3 large eggs
– 2 cups (250g) all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1/2 cup (120ml) sour cream
– 1 tsp vanilla extract
– 1 1/2 cups (200g) chopped rhubarb
– 1 cup (125g) fresh raspberries
– 2 tbsp raspberry jam
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the creamed mixture, alternating with sour cream. Stir in vanilla.
5. Fold in chopped rhubarb and raspberries until just combined.
6. Transfer half of the batter to another bowl and gently fold in raspberry jam.
7. Spoon alternate dollops of plain batter and raspberry batter into the prepared loaf pan.
8. Use a knife to swirl the batters together for a marbled effect.
9. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Prep Time: 20 minutes | Baking Time: 60-70 minutes | Total Time: 1 hour 30 minutes | Calories: ~320 per serving | Servings: 10 | Storage Tips: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
#MarbleCakeMagic #RhubarbRaspberryBliss #SweetTreat 🍰🍓🎂