This Raspberry Marble Loaf Cake is a delicious and visually appealing summer snack cake. A simple vanilla batter swirled with a raspberry batter creates a beautiful marble effect. The cake also incorporates fresh raspberries in the cake and as a garnish so this loaf cake is perfect for early summer when fresh raspberries are in season.
The raspberry marble loaf cake is moist, tender, and bursting with fruity and sweet flavors. Serve this raspberry marble loaf cake for breakfast or as a sweet snack, paired with a cup of tea or coffee.
You will need the following ingredients: flour, eggs, raspberry preserves, fresh raspberries, plain greek yogurt, butter, baking powder, baking soda, vanilla extract, sugar, powdered sugar, lemon juice.
The trick is to separate the batter in half in order to swirl the vanilla and raspberry batters together. The fresh raspberries add a special touch to the raspberry batter.
Assemble the two halves of the batter in an alternating pattern to create the marbling effect.
The glaze gives the loaf even more raspberry flavor.
Since this loaf cake is meant to be served at room temperature, it is a perfect dessert to bring to a picnic or a summer potluck.
Raspberry Marble Loaf Cake FAQS:
You will need the following ingredients: flour, eggs, raspberry preserves, fresh raspberries, plain greek yogurt, butter, baking powder, baking soda, vanilla extract, sugar, powdered sugar, lemon juice
You will need the following supplies: 9×5 inch loaf pan, parchment, mixing bowls, an electric mixer, wooden spoon
This loaf can be kept out covered for one day. Place in an airtight container in the refrigerator for up to 3 days.
Enjoy this loaf at room temperature.
To make this totally plant based, swap out the greek yogurt with a non-dairy alternative like coconut yogurt or cashew yogurt.
To make this totally plant based, swap out the greek yogurt with a non-dairy alternative like coconut yogurt or cashew yogurt.
This would be great as a strawberry loaf or even a blueberry loaf also. A multi-berry loaf would be great. Blackberry, raspberry, strawberry and blueberry all work great together, so a medley would be very delicious.
Notes:
- Be sure not to overmix the batter. The cake will become dense and not rise as much.
- The baking powder will be activated once the flour is combined with the wet ingredients so it’s important to work quickly. Add the preserves and place into the pan as soon as possible. The cake will not rise as nicely if left out too long.
- Make sure to not go too crazy with the fresh raspberries inside to batter. They have a lot of water in them and can result in a wet/overly moist cake.
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Raspberry Marble Loaf Cake
Ingredients
For the cake:
- 4 eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup butter, softened (1 stick)
- ½ cup plain Greek yogurt
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 2 cups all purpose flour, sifted
- ¼ cup raspberry preserves
- ½ cup fresh raspberries, divided
For the glaze:
- ¼ cup raspberry preserves
- 1 ½ tbsps lemon juice, freshly squeezed
- ¼ cup powdered sugar
Instructions
- Preheat the oven to 350 degrees. Grease and parchment line a 9×5 inch loaf pan and set aside.
- In a medium sized mixing bowl, cream the butter and sugar together for about 2-3 minutes using an electric mixer. Add in eggs one at a time until combined. Mix the yogurt and the vanilla until combined and set aside.
- In a separate mixing bowl, whisk the sifted flour, baking soda, baking powder and salt together.
- Add the flour mixture to the wet mixture and hand mix until just combined. Do not over mix, it will result in a dense loaf.
- Scoop half of the batter into the second bowl and set aside. Add the raspberry preserves into one of the batter bowls and stir gently until the preserves are incorporated. Add the fresh raspberries, leaving 8 for the decoration on top. Gently mix, it’s okay if they break apart.
- Scoop the batter into the prepared loaf pan, alternating the vanilla mixture with the raspberry mixture. Take a knife and begin swirling the batter together to create a marble pattern. Bake for 40-45 minutes at 350 degrees. Pull the loaf out when a toothpick is inserted and comes out mostly clean.
- Remove the loaf from the pan and allow the loaf to cool on a cooling rack.
- Make the glaze by combining the powdered sugar, raspberry preserves and lemon juice in a mixing bowl and stirring until combined. The glaze should be runny but not overly liquid. Add more powdered sugar if too runny or lemon juice if too thick.
- Once the loaf has completely cooled, pour the glaze on top and add the remaining fresh raspberries. Slice and enjoy!
Notes
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