Raspberry Loaf CakeMay 16, 2012
Ever since I saw this recipe for Iced Raspberry Loaf Cake a few months ago, I really, really wanted to make it. I finally got to it last week, and am so glad I did!
I spent a ton of time trying to figure out how to make an icing that didn’t contain powdered sugar. Well, I tried a few different things and nothing turned out exactly how I planned so I left the icing off. And you know what? I don’t think this cake needs any icing. The raspberries, honey, and sugar make this cake sweet enough. Although if someone knows of a good icing or glaze recipe that doesn’t contain refined sugar I’d love to hear about it.
This cake (or maybe it could be called a bread?) was perfect for our mid-morning coffee break. I also think it would be great for dessert, a snack, or pretty much whenever you wanted it. It was really easy to make, sort of healthy because I cut most of the sugar out and added in more whole wheat flour, and most importantly it was a crowd-pleaser with the Baby eating three pieces.
Raspberry Loaf Cake
recipe adapted from Martha Stewart
- 1/2 whole wheat flour
- 1/2 cup bread flour (or all-purpose flour, or maybe even whole wheat pastry flour)
- 1/2 tsp instant yeast
- 1/2 tsp coarse salt
- 2 T ground flax seed
- 2/3 cup sour cream or Greek yogurt
- 2 T butter, melted
- 3 large eggs, plus 3 large egg yolks, at room temp
- 1/4 cup sugar
- 1/4 cup honey
- 1 & 1/2 tsp pure vanilla extract
- 1/2 cup raspberries
- Preheat oven to 350 degrees. Coat a loaf pan with non-stick spray, line it with parchment paper, and lightly coat again.
- In a small bowl, stir together flours, yeast, salt, and the flax seed. In a separate bowl, whisk together sour cream and butter.
- In a large bowl, beat eggs, yolks, sugar, honey, and vanilla with an electric mixer on medium speed until pale and thick, about 6 minutes. With a large rubber spatula, fold in flour mixture until all is well incorporated, then fold in raspberries, being careful not to overmix. Pour batter into pan.
- Bake 45-50 minutes or until a toothpick inserted into center of cake comes out clean, rotating the pan halfway through.
- Let cake cool in pan on a wire rack at least 20 minutes. Remove cake from pan and let cool completely on wire rack.
— the Jilb