This Raspberry- Cinnamon Loaf Cake with Raspberry Glaze is a delicious cake made with love… for those you love.
The busy holiday season is almost already in full-swing. In our house this year, family and friends will be abundant on both Thanksgiving and Christmas. That means I will have many mouths to feed, and I’m going to need to make sure that I have enough goodies around to satisfy everyone’s cravings. Berries are something I buy every single time I’m at the grocery store to have available for snacking and recipes. My berry-loving 12-year old appreciates that. His favorite berries of all time are RASPBERRIES! He’d eat a whole package in one sitting if I let him (which I’d take any day over processed food from the pantry). I made my not-so-little-anymore guy a special “raspberry themed” treat the other day: Raspberry- Cinnamon Loaf Cake with Raspberry Glaze.
Here’s what you need to make the cake. Everything you’ll likely find in your kitchen, and then pick up some plain Greek yogurt and Driscoll’s Raspberries at the store.
Flour/sugar/cinnamon coated raspberries are gently folded into the sweet cinnamony batter.
The batter is divided between two loaf pans. I always like to add a little extra raspberry love on top. And with TWO loaves, you get to spread the love around. Keep one for your family, and wrap the second loaf to give to a friend, neighbor, teacher, or someone in need.
Every good loaf cake needs a generous drizzle of sweet glaze (unless you prefer it without, of course). This one got a good dose of raspberry glaze.
Drizzled back and forth and every which way.
A perfect slice… made with love. In this day and age, we are thankful for the family and friends that surround us and GOOD HEALTH.
When my son comes home from school, I make it a point to sit and eat a snack with him and ask him about his day. That family together time is so important- a tradition of sorts. We connect through food- whatever special treat I’ve put together that day. To get a 12-year old to talk- about anything- is a great feat indeed (but my secret strategy works very well). This day- he was over-the-moon about seeing raspberries and a cake devoted to them on his after-school snack plate. After chowing down on one piece, he sort-of-politely asked for another (middle school boys are HUNGRY). He has already requested that we make this Raspberry Cake again for our visiting relatives over the holidays. Next time, he said, I should add more raspberries to the cake. I’m definitely on board for that.
Be sure to enter the Made With Love Sweepstakes on the Driscoll’s Berries website– there will be 2 grand prize winners (KitchenAid Stand Mixer + Berries for a Year) and 4 second place winners (Berries for a Year!) Go enter for a chance to win, and GOOD LUCK!
Driscoll’s has loads more Made With Love Holiday Recipes using their berries that you’ll want to check out too
Yield: 2 loaves
Prep Time: 25min
Cook Time: 60 min
Raspberry- Cinnamon Loaf Cake
3 cups Gold Medal® All-Purpose Flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) salted butter, at room temperature
1 1/2 cups granulated white sugar
3 large eggs
2 teaspoons vanilla extract
1 cup plain Greek yogurt
1 1/2 cups Driscoll's Raspberries, halved (about one 6-ounce package)
1 tablespoon Gold Medal® All-Purpose Flour
1 tablespoon granulated white sugar
1 teaspoon ground cinnamon
(a few additional halved raspberries for topping, if desired)
1 cup powdered sugar, sifted
2 tablespoons salted butter, melted
2 teaspoons hot water
1 teaspoon vanilla extract
1 1/2 tablespoons seedless raspberry jam
1/2 teaspoon ground cinnamon
1. Make the cakes: Preheat the oven to 350 degrees F. Spray two 8x5-inch loaf pans with nonstick spray (I like to use Pam Baking Spray).
2. In a medium bowl, whisk together the flour, baking powder, cinnamon and salt. In a separate, larger bowl, use an electric mixer to combine the butter and sugar until light and fluffy. Add the eggs, vanilla and yogurt and continue to mix until well-combined. Add the dry ingredients and mix just until incorporated.
3. In a medium bowl, mix 1 tablespoon flour, 1 tablespoon sugar and 1 teaspoon cinnamon. Add the halved raspberries and toss to combine. Gently fold the coated raspberries into the batter. Divide the batter between the prepared pans and smooth the tops. Dot additional halved raspberries on top of each loaf, if desired. Bake for 1 hour, or until the loaves are golden brown and a toothpick inserted into the middle comes out clean. Let the loaves cool at least 20 minutes, then turn them onto a cooling rack to cool completely.
4. Make the glaze: In a medium bowl, use a whisk to combine powdered sugar with butter, water and vanilla until smooth. Whisk in the jam and cinnamon until well combined. Drizzle the glaze over the cakes and let sit until the glaze is set (or refrigerate to speed up the process). Loaves may be kept at room temperature to enjoy within 3 to 4 days, or they can be wrapped and frozen for later enjoyment.
Disclosure: This “Made with Love” post was written in partnership with Driscoll’s Berries. Visit Driscolls.com for more information. All opinions shared are my own.