Description
This Strawberry Swirl Loaf Cake is a delightful and moist quick bread featuring a beautiful swirl of vibrant freeze-dried strawberry powder and traditional vanilla batter. Perfect for breakfast or an afternoon treat, it combines the fruity tang of strawberry with the creamy tang of kefir for a tender and flavorful loaf that’s as pleasing to the eye as it is to the palate.
Ingredients
Dry Ingredients
- 2¼ cups all-purpose flour (weighed in grams for best results)
- ¾ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons freeze-dried strawberry powder
Wet Ingredients
- 2 tablespoons hot water
- 2 large eggs (room temperature)
- 1 cup Lifeway Organic Strawberry Whole Milk Kefir (room temperature)
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a loaf pan with non-stick spray and line it with a sheet of parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined. Set this mixture aside.
- Create Strawberry Mixture: In a small to medium bowl, whisk the freeze-dried strawberry powder with the hot water until it forms a smooth paste. Set this aside.
- Combine Wet Ingredients: In another medium to large bowl, whisk together the room temperature eggs, strawberry kefir, vegetable oil, and vanilla extract until smooth and well blended.
- Mix Wet and Dry: Gently fold the wet ingredients into the dry flour mixture just until the flour streaks disappear to avoid overmixing and keep the cake tender.
- Make Strawberry Batter: Transfer half of the plain cake batter into the bowl with the strawberry powder mixture. Fold carefully until you have a smooth, evenly colored strawberry cake batter.
- Layer and Swirl Batter: Alternately scoop spoonfuls of the vanilla and strawberry batters into the prepared loaf pan. Using a spatula or knife, gently swirl the top to create a marbled effect without overmixing.
- Bake and Cool: Bake on the middle rack of the oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaf to cool in the pan for 10 to 20 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Room temperature ingredients help the batter mix more evenly and create a softer crumb.
- Weighing flour provides more accurate measurement than volume for consistent results.
- Freeze-dried strawberry powder adds intense strawberry flavor without extra moisture.
- You can substitute the strawberry kefir with plain kefir or buttermilk if unavailable, but the strawberry flavor will be less prominent.
- Swirling the batter gently will give you the signature swirl pattern without blending the flavors completely.
- Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
