It has been quite a minute since I have been able to create something in the kitchen. With all the Covid mess I have been working so much more in the bakery then on it. And if you own a business you know that the difference is drastic. I am so thankful to have some of our staff back and be operating closer to normal. I am also very thankful to be busy again like summer usually is! But all of the craziness has kept me baking for the day to day, instead of creative baking (which is my favorite part)! But, finally yesterday I went in early and made time to create something new. Because as a creative person, it’s important to continue to be creative. And even if it means you have to make the time, then that’s what you have to do!
I absolutely love loaf cakes, they are my favorite type of cake to bake and to eat. I love baking them because they are simple and easy, and I love eating them because I believe they have the perfect cake to frosting ratio. We’ve been on a fruit shortage lately (among other things) and recently had raspberries in the bakery for pies, which we normally don’t have. We’ve been baking a new pie flavor, Razzleberry (raspberry/strawberry – you can order it right now). But I had some extra, soda I decided to bake a Raspberry Loaf Cake. This is a sweet almond cake with raspberries and a simple glaze. It’s light, summery and perfect to eat for a mid morning snack (as I normally do) or even as dessert! Get the recipe below for my simple Raspberry Loaf Cake.
Raspberry Loaf Cake
Makes 9 x 5-inch Cake
3/4 cup (170 grams) organic salted butter, softened
226 grams (1 cup) organic cane sugar
1 teaspoon organic almond extract
3 organic large eggs
3/4 cup organic milk
255 grams (2 cups) organic all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
2 to 3 ounces organic raspberries (fresh or frozen)
142 grams (1 cup) organic powdered sugar, sifted
2 tablespoons organic milk
Preheat the oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper letting it hang over the sides for easier removal.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment add the butter, cane sugar, and almond extract and mix on low until combined and there are no chunks of butter.
Add the eggs and milk and mix on low until it combined. Add the flour, baking powder, and sea salt and mix on low until combined into a smooth batter.
Grease the loaf pan with either butter or cooking spray. Pour about half of the batter into the pan add in some of the raspberries. Then add in the remaining batter and drop in the rest of the raspberries.
Bake for 1 hour 15 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the pan.
To make the glaze: In a medium bowl whisk together the powdered sugar and milk.
Remove the loaf cake from the pan and pour the glaze over the top.
Store in a cake dome or in an airtight container for up to 3 days.
Gluten Free – Replace the flour with 269 grams (1 3/4 cups) organic gluten free flour blend.
High Altitude – Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!