Imagine sinking your teeth into a moist, tender cake bursting with juicy raspberries and warm cinnamon spice - a dessert so irresistible, it'll make your taste buds dance with pure delight! This Raspberry Cinnamon Loaf Cake is not just a recipe, it's a culinary experience that transforms simple ingredients into a show-stopping treat that will have everyone begging for seconds. Whether you're a baking novice or a seasoned pro, this foolproof recipe promises to deliver maximum flavor with minimal effort.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or line it with parchment paper, ensuring the sides overhang for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined and no lumps remain.
- In a separate large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually fold in the dry ingredient mixture alternately with the sour cream, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Gently fold in the fresh raspberries, taking care not to crush them completely. Some berries can break, which will create beautiful swirls in the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a simple vanilla glaze before serving. Slice and enjoy at room temperature.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and sour cream are at room temperature for the smoothest, most consistent batter.
- Don't Overmix: Gently fold ingredients to keep the cake tender. Overmixing can lead to a tough, dense texture.
- Berry Placement: Lightly coat raspberries in a bit of flour before folding into the batter to prevent them from sinking.
- Check for Doneness: Use the toothpick test, but remember a few moist crumbs are okay - they keep the cake deliciously soft.
- Cooling is Crucial: Let the cake cool completely before slicing to prevent crumbling and allow flavors to settle.
- Storage Tip: Wrap the cooled cake in plastic wrap to maintain moisture and freshness for up to 3 days at room temperature.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 85mg
