Iced Raspberry Loaf
Cake
·
Prep Time 20 minutes
·
Total Time 2 hours
·
Yield Serves 8
Ingredients
For the Cake
o Vegetable-oil cooking spray
o 3/4 cup unbleached all-purpose flour
o 1/4 cup whole-wheat flour
o 1/2 teaspoon instant yeast, such as RapidRise
o Coarse salt
o 2 tablespoons ground flaxseed, plus more for sprinkling (optional)
o 2/3 cup plain Greek yogurt, room temperature, drained of excess water
o 2 tablespoons unsalted butter, melted
o 3 large eggs plus 3 large egg yolks, room temperature
o 1 cup plus 2 tablespoons granulated sugar
o 1 1/2 teaspoons pure vanilla extract
o 1/2 cup raspberries, plus more for garnish
· For the Icing
o 2 tablespoons unsalted butter
o 1/4 cup whole milk, plus more for thinning
o 1/2 teaspoon pure vanilla extract
o
Coarse salt
o
2 1/2 cups sifted confectioners' sugar
Directions
1. Make the cake: Preheat
oven to 350 degrees. Coat a 4 1/2-by 9-inch loaf pan with cooking spray, line
with parchment, and lightly coat again. Stir together flours, yeast, 3/4
teaspoon salt, and the flaxseed. In a separate bowl, whisk together yogurt and
butter.
2. Beat together eggs,
yolks, granulated sugar, and vanilla with an electric mixer on medium speed
until pale and thick, about 6 minutes. With a large rubber spatula, gently fold
in flour mixture until incorporated. Gently fold in butter mixture until
incorporated, then fold in raspberries (do not over mix). Pour batter into pan.
3. Bake until pale gold and
a toothpick inserted into center comes out clean, 45 to 50 minutes, rotating
halfway through. Let cake cool in pan on a wire rack 20 minutes. Remove cake
from pan; let cool completely on wire rack.
4. Make the icing: Melt
butter in a small saucepan over medium-low heat. Stir in milk, vanilla, and a
pinch of salt. Whisk in confectioners' sugar, 1/4 cup at a time, until icing is
thick but pourable (you may not need all the sugar). Pour icing over cake,
garnish with raspberries and flaxseed, and let set at least 10 minutes before
cutting.
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