STRAWBERRY-STUDDED SOUR CREAM LOAF CAKE

This beauty is my version of a raspberry sour cream cake by Nigella Lawson, from her book "At My Table". I make it during the holidays, but I feel the time of year doesn't matter much, especially when using freeze-dried berries...it lends well to winter, but don't let that hang you up. For me, this cake checks all the boxes: It is pretty, sturdy yet soft, slice-able, lightly great with tea or coffee and, great as a festive hostess gift!

"I am partial to red, but any freeze-dried berry will do."

Notes: Freeze dried berries can be found in most "natural" sections of grocery stores, I get mine at Trader Joe's.

STRAWBERRY-STUDDED SOUR CREAM LOAF CAKE

Ingredients: 1 3/4 cups flour, 1/2 tsp. baking powder, 1/2 tsp. baking soda, 3/4 cup sour cream at room temperature, 3/4 sugar, 2 eggs at room temperature, 1 tsp. vanilla extract, 1/2 cup neutral oil, scant 1/4 cup freeze-dried strawberries-crumbled. For the frosting: 1 1/4 cups powdered sugar, 1-2 Tbsp. warm water, 1 Tbsp. crumbled freeze-dried strawberries.

Serves 6-8.

1. Preheat & prep: Preheat oven to 350* and grease and line a standard loaf pan.

2. Make batter & bake: Whisk the flour, baking powder, and baking soda in a bowl. In a separate bowl, whisk the sour cream, sugar, eggs, vanilla, and oil together. Add the wet ingredients to the dry, and mix until smooth. Fold in 1/4 cup of freeze-dried strawberries.

Pour into the loaf pan and bake for 45-50 minutes, or until a tester comes out clean. Cool completely.

3. Finishing touches: Whisk the powdered sugar and 1 Tbsp. water together until there are no lumps. The frosting should be a thick but pour-able consistency. If you need to add more water, do it by a teaspoon at a time. Sprinkle immediately with crumbled freeze-dried strawberries.

Tip: To crumble the strawberries without your fingers turning red, place into a zip-lock bag before crumbling.

#holiday cakes #loaf cake #The Kitchette #Strawberry-Studded Sour Cream Loaf #nigellalawson