Raspberry Loaf/Cake

Ingredients:

• 2 1/2 cups all purpose flour

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 tsp cinnamon

• 5 tbsp unsalted butter, room temperature

• 3 tbsp vegetable oil

• 1/2 cup granulated sugar

• 1/3 cup packed brown sugar

• 2 eggs, at room temperature

• 1 1/2 tsp vanilla extract

• 1/2 tsp grated orange zest

• 3/4 cup milk, at room temperature

• 1 1/2 cups fresh/frozen raspberries

1. Heat oven to 400°F (convection 375°F). Grease a 9 X 5 loaf pan, set aside.

2. In a medium bowl, toss the raspberries with 1/4 cup flour. In another bowl, combine the remaining flour with baking powder, baking soda, salt, cinnamon and orange zest.

3. In the bowl of an electric mixer fitted with paddle attachment, cream the butter, oil, granulated sugar and brown sugar until light and fluffy, about 5 minutes. Add eggs, mix well to combine. Scrape down the sides of the bowl, mix in vanilla to combine.

4. Add half of the flour mixture to the creamed butter, mix on low speed to combine. With the mixer running on low, add the milk in a slow steady stream and mix until fully combined. Add the remaining flour mixture and mix just until combined.

5. With a spatula, gently fold in the raspberries along with any flour at the bottom of the bowl until evenly distributed throughout the batter.

6. Pour the batter into the prepared pan; bake for 20 to 25 minutes until the loaf has risen about 1/2 inch above the edge of the loaf pan.

7. Reduce the heat to 325°F (convection 300°F) and bake for 40 to 50 minutes until a toothpick inserted comes out clean. If the loaf is browning too quickly, tent with foil

8. Cool cake in pan for 15 minutes. Run a spatula or knife around the outside edge of the cake to gently unmold onto a wire rack. Cool completely before slicing and serving.

Yields: 1 loaf/cake

Notes&Tips:

• I like desserts that incorporate fruits. This loaf could be served as a dessert or for a Sunday morning breakfast or brunch. Drizzle some honey or spread with a dollop of raspberry jam and you're good to go for breakfast.

• This Raspberry Loaf/Cake is a deliciously moist cake. I used fresh raspberries that were just ripe. If you'd like to add nuts to this cake, almonds would be a great fit as well as hazelnuts. Dark chocolate also goes well with raspberries.

• A combination of berries or a substitution could also work. All it takes is your imagination and creativity.

• My spouse enjoyed this Raspberry Loaf/Cake with vanilla bean ice cream for dessert.