Summer Berry Drizzle Loaf Cake
Ingredients
Cake:
- 175g ¾ cup + 1 tbsp butter (room temperature)
- 175g (¾ cup + 2 tbsp) sugar
- 2 eggs (medium)
- 2 tsp vanilla extract
- 250g (2 cups) flour (see note 1)
- 2½ tsp baking powder
- 100g (3½ oz) mixed berries
Drizzle:
- 150g (5¼ oz) mixed berries
- 100g (½ cup + 3 tbsp) icing / confectioners' / powdered sugar
- 1-2 tbs water
Instructions
Cake:
- Pre-heat the oven to 180°C (350°F) and grease or line a medium-sized loaf tin.
- In stand mixer or using a whisk, cream the butter and sugar together.
- Add the eggs one at a time.
- Add the vanilla.
- Sift the flour and baking powder together and then add to the wet ingredients.
- Whisk for several minutes until the batter is light and fluffy (mixture will be very thick).
- Pour a third of the batter into the tin and cover with half the fruit.
- Add another third of batter and the remaining berries.
- Cover with the last of the batter and smooth over until the top is fairly even.
- Bake for 50-60 minutes until an inserted skewer comes out clean.
- Leave to cool for around 15 minutes.
Drizzle:
- Heat the berries with the water and bring to the boil.
- Remove from the heat and mix in the icing sugar (be gentle because you want to try and keep some larger pieces of fruit rather than mash everything to a pulp).
Assembly:
- Poke holes in the cake and slather the drizzle over, piling the larger fruit up on top.
- Allow the drizzle to harden and then cut into slices. Enjoy!
Notes
- This recipe first appeared on The Culinary Jumble (my previous blog) in 2018, and the cake was made using regular flour. For the sake of transparency, I have not recreated this particular cake with spelt flour. However, I have straight swapped spelt flour for regular flour in everything I've made for the past two years, without any noticeable differences. Therefore, I am confident that this would also be the case for this particular recipe. Alternatively, if you are in the UK and would like to use self-raising flour, omit the baking powder.