Good-morning marmalade loaf
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Similar to a dense, rich tea cake, this sour-cream loaf, topped with a sticky marmalade glaze, melts in your mouth. A thick slice is just the ticket after brunch, with a steamy cup of java.
, at room temperature
regular sour cream or Balkan-style plain
sour cream or
- Preheat oven to 350F (180C). Lightly spray a 9-x-5-in. (2-L) loaf pan with oil. In a bowl, using a fork, stir flour with baking powder, baking soda and salt. Finely grate 2 tsp (10 mL) peel from orange and place in a small bowl. Squeeze out enough juice to measure 1/4 cup (50 mL) and add to zest. Squeeze another tbsp (15 mL) of juice into a small bowl and set aside for the glaze.
- In a large bowl, using an electric mixer, beat butter until creamy. Gradually beat in sugar, scraping down side as needed. Beat in eggs and almond extract. Add sour cream, orange peel and juice. Beat until evenly mixed. Using a wooden spoon, stir in flour mixture just until evenly mixed. Scrape into loaf pan and smooth top.
- Bake in centre of preheated 350F (180C) oven until a toothpick inserted into centre of loaf comes out clean, from 60 to 75 min.
- Meanwhile, for the glaze, stir marmalade into remaining orange juice. When loaf is done, remove to a rack to cool. Let stand 5 min. Run a knife along inside edge of pan. Turn loaf out and place top-side up on a large plate. Spoon marmalade glaze overtop. Loaf will keep well, covered, at room temperature, up to 3 days. Or skip the glaze and once it’s cool, wrap with plastic, then foil and freeze up to 3 months. Glaze before serving. Fantastic with a generous dollop of crème fraîche or sour cream and extra marmalade on the side.
Nutrition (per serving)
- 2.9 g,
- 32.5 g,
- 8.6 g,