2 cups flour
1 teaspoon baking powder
1 cup sugar
1 egg, at room temperature
1 tablespoon balsamic vinegar
1/2 cup seedless raspberry puree*
1/4 cup milk, at room temperature
1/2 cup olive oil
1 cup whole raspberries
for the icing:
1/4 cup seedless raspberry puree
1 cup confectioners sugar
1/4 cup butter, at room temperature
Preheat oven to 350. Grease and flour a standard loaf pan. In a medium bowl, whisk together the dry ingredients. Set aside.
In a medium bowl or the bowl of a stand mixer, beat together the egg, balsamic, milk, puree and oil. Slowly stream in the dry ingredients (while the mixer is running!) and mix to combine. Fold in whole raspberries. Pour into prepared pan.
Bake 50 minutes or until a toothpick inserted into the center of the pan comes out clean. Unmold to a wire rack and cool.
Whisk together the icing ingredients. Frost cooled cake.
*I made this by blending 2 cups of fresh raspberries in the blender and then whisking it through a wire mesh strainer. Discard the seeds. Repeat for 1 additional cup for the frosting.
This recipe is brought to you by…the over 2 quarts of raspberries my husband and I picked in our backyard in a single evening. Raspberries are some of my favorites but unfortunately, even freshly picked raspberries don’t last long. I need to make something with them quickly! This recipe uses a lot of raspberries: in the batter, stirred into that batter then turned into a shockingly pink icing. Let’s just say my counters and hands were quite pink for much of this afternoon. The result of all those raspberries is that this cake the dessert with the truest raspberry flavor I have ever had. Every bite is a raspberry bonanza. I love loaf cakes, they seem sort of old-timey and since we are a family of two, the perfect size for just us or to share with a couple or two.