Raspberry Cinnamon Glazed Loaf Cake
 
 
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.
Author:
Recipe type: Dessert
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.
Recipe by The Saturday Evening Pot at http://thesaturdayeveningpot.com/2014/05/raspberry-cinnamon-glazed-loaf-cake-secret-recipe-club-reveal.html