Raspberry Cinnamon Glazed Loaf Cake | Secret Recipe Club Reveal

It’s Secret Recipe Club reveal time again! This month was a challenge for me to try to decide on a recipe. We are in a major adjustment period with The Chef transitioning into a new job that brought some major changes to our family life.

Last month I joked a little about not letting him make my recipe for me … I gave that some new consideration this month! Oh, how your perspective changes when circumstances are different … LOL.

The blog I was assigned this month was Ilona’s Kitchen and let me just tell you what a yummy recipe I discovered this month from this blog! It was perfect to provide some balance for the insanity elsewhere in my life. 😉

Because I love berries, even though they don’t like me so much. But that’s okay because as long as I enjoy them in moderation with the other salicylate-laden foods, I’m good. Yeah. A whole different story for another day.

But back to the recipe: Raspberry Cinnamon Loaf Cake, which I titled Raspberry Cinnamon Glazed Loaf Cake. I’ve had similar cake/quick-breads before, but never with a glaze. And let me tell you I may never eat cake/quick-bread again without a glaze. It really makes that big of a difference, at least for me!

I did make a few adaptations … used a gluten-free all-purpose flour, substituted coconut sugar for the granulated sugar in the cake and reduced the amount used, and I also reduced the amount of confectioner’s sugar in the glaze. I almost always reduce the amount of sugar a recipe calls for when baking.

We don’t eat sweets every day and usually whatever I am making tastes just fine with less sugar. If you’re used to the amount of sugar in the “typical” American diet you may want to use the original amounts when you try this one, but for us it tasted great with the reduced amount.

Oh, I also reduced the amount of cinnamon in the cake. I thought 2 teaspoons might be too strong a cinnamon flavor for us. And I used frozen raspberries (I have rarely found fresh ones that I did not find small bits of mold inside when preparing … yuck!!) See the notes in the recipe for more information about using frozen ones.

Every now and then I like to have dessert for breakfast. How about you?

So that’s what we did with this one, the morning after I made it. And everyone loved it… including my MIL, who is known for her baking! So definitely give it a try.

Raspberry Cinnamon Glazed Loaf Cake

Adapted from recipe found at Iliona’s Kitchen

Raspberry Cinnamon Glazed Loaf Cake

 

Author: Chef John

Recipe type: Dessert

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This is a Secret Recipe Club reveal and is delicious! I've tried similar "loaf cake" recipes before but never with a glaze. I loved what the glaze added to the cake.

Ingredients

• CAKES:
• 3 cups All-Purpose Flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 cup (2 sticks) salted butter, at room temperature
• 1 cup granulated coconut sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup plain Greek yogurt
• 1½ cups frozen raspberries, thawed, drained and halved
• 1 tablespoon All-Purpose Flour
• 1 tablespoon granulated white sugar
• 1 teaspoon ground cinnamon
• GLAZE:
• ½ cup powdered sugar, sifted
• 2 tablespoons salted butter, melted
• 2 teaspoons hot water
• 1 teaspoon vanilla extract
• 1½ tablespoons Simply Fruit raspberry jam
• ½ teaspoon ground cinnamon

Instructions

1. To make the cakes:
2. Preheat the oven to 350 degrees F. Spray two loaf pans with nonstick spray.
3. 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.
4. Add the eggs, vanilla and yogurt and continue to mix until well-combined.
5. Add the remaining dry ingredients and mix just until incorporated.
6. In a medium bowl, mix 1 tablespoon flour, 1 tablespoon sugar and 1 teaspoon cinnamon.
7. Add the halved raspberries and toss to combine. Gently fold the coated raspberries into the batter.
8. Divide the batter between the prepared pans and smooth the tops. 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.
9. To make the glaze:
10. 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.
11. 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.

Notes

With the frozen raspberries, they tended to get sort of mushy after thawing when I tossed them in the cinnamon mixture to try to coat them. The end result was fine, but you may want to try leaving them whole instead of halving them if you want to use frozen ones also. You could also try giving them a little time to drain and perhaps dry off a little bit after the thawing. I blotted them with paper towels but there was still quite a bit of moisture.

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Be sure to check out the other reveals from Group A today:

About the Author

Adopted at age 2, grew up in the Charlotte, NC area. Obtained Bachelor of Arts degree in Psychology from Appalachian State University. Loves being a Mom of two and taste-testing Chef John's culinary creations and sharing them with readers.

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