Iced Raspberry Loaf Cake
Martha Stewart Living, March 2012
- Prep Time 20 minutes
- Total Time 2 hours
- Serves 8
For the Cake
- Vegetable-oil cooking spray
- 3/4 cup unbleached all-purpose flour
- 1/4 cup whole-wheat flour
- 1/2 teaspoon instant yeast, such as RapidRise
- Coarse salt
- 2 tablespoons ground flaxseed, plus more for sprinkling (optional)
- 2/3 cup plain Greek yogurt, room temperature, drained of excess water
- 2 tablespoons unsalted butter, melted
- 3 large eggs plus 3 large egg yolks, room temperature
- 1 cup plus 2 tablespoons granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup raspberries, plus more for garnish
For the Icing
- 2 tablespoons unsalted butter
- 1/4 cup whole milk, plus more for thinning
- 1/2 teaspoon pure vanilla extract
- Coarse salt
- 2 1/2 cups sifted confectioners' sugar
- 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.
- 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 overmix). Pour batter into pan.
- 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.
- 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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