My sister-in-law said she made this once using strawberries, but she had to adjust a few ingredients just because strawberry tend to be a bit juicier than raspberries. I haven’t tried that, but I think I will soon because this one is a success. I tried making this a few weeks after my sister-in-law brought that cake, and my family kept requesting for it. I don’t have the heart to say no because this cake is simply irresistible.
See what our friends over at Recipe Girl have to say about this recipe:
“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.”
This raspberry cinnamon loaf cake recipe is too good not to share with other people. So “pay it forward” and make other people happy by giving them the other loaf. Enjoy eating this with your family or friends!
Ingredients
CAKES:
3 cups Gold Medal® All-Purpose Flour
2 teaspoons Clabber Girl baking powder
2 teaspoons McCormick ground cinnamon
1/2 teaspoon Morton salt
1 cup (2 sticks) Land O Lakes salted butter, at room temperature
1 1/2 cups Domino granulated white sugar
3 large Eggland’s eggs
2 teaspoons McCormick vanilla extract
1 cup plain Great Value Greek yogurt
1 1/2 cups Driscoll’s Raspberries, halved (about one 6-ounce package)
1 tablespoon Gold Medal® All-Purpose Flour
1 tablespoon Domino granulated white sugar
1 teaspoon McCormick ground cinnamon
(a few additional halved raspberries for topping, if desired)
GLAZE:
1 cup Domino powdered sugar, sifted
2 tablespoons Land O Lakes salted butter, melted
2 teaspoons hot water
1 teaspoon McCormick vanilla extract
1 1/2 tablespoons Smuckers seedless raspberry jam
1/2 teaspoon McCormick ground cinnamon
Instructions
1. Make the cakes: Preheat the oven to 350 degrees F. Spray two 8×5-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.
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Quick Tip: You can forego the glaze if you want to. Or you can also use other types of glaze if you prefer it.
Thanks again to Recipe Girl for this amazing recipe.
