Strawberry & Sour Cream Loaf
Ingredients
- 125g butter, cubed and softened
- 3/4 cup caster sugar
- 2 extra large eggs, lightly beaten
- 1 tsp vanilla extract
- 2 cups self-raising flour
- 1/4 tsp bi-carbonate of soda (baking soda)
- 200mL Bulla Sour Cream
- 200g fresh strawberries, finely chopped
- 1-2 Tbsp shredded coconut
Cooking Directions
- Preheat oven to 180°C (160°C fan-forced). Grease and line a 10cm x 20cm loaf tin with baking paper, extending the paper several centimetres above the pan.
- Combine butter and sugar in the bowl of an electric mixer and beat until pale and creamy. Add eggs one at a time until well incorporated with vanilla, mixing well.
- Sift together the flour and bi-carb soda. Fold into the butter mixture alternately with the Bulla Sour Cream.
- until well combined and mixture is smooth.
- Remove bowl from mixer and fold in the strawberries with a spoon until well combined. Pour into prepared loaf tin and sprinkle with coconut.
- Bake for 60-70 minutes, or until an inserted skewer comes out clean. Allow to cool in pan for 10 minutes before removing to a wire rack to cool completely.