Raspberry & Cream Cheese Loaf
Ingredients
165g plain flour
1 tsp baking powder
1/4 teaspoon salt
120g unsalted butter, softened
4 oz cream cheese, room temperature
150g caster sugar
2 large eggs
1 tbsp vanilla extract
Zest of a large Lemon
250g fresh raspberries
3 tbsp Jam
Cream Cheese Frosting
4 oz cream cheese, room temperature
60g unsalted butter, room temperature
180g Icing sugar
1tsp vanilla extract
Preparation
1
Preheat oven to 180c. Butter a 9 x 5 loaf pan.
2
Line the bottom of the pan with baking parchment, and grease the sides.. or use the loaf tin liners that are widely available now.
3
In bowl, whisk together flour, baking powder and salt. Set aside.
4
Beat together cream cheese, butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, thoroughly mixing each time. Add vanilla extract and lemon zest, mixing gently until combined.
5
Pour flour mixture over the wet mixture. Using a large rubber spatula, gently fold in the flour until it’s completely mixed in and there are no pockets of dry flour.
6
Lastly, dredge the raspberries in 2bsp flour and gently fold in ¾ of them into the mixture.
7
Transfer batter to prepared baking loaf pan. Take the remaining raspberries and press down gently into the top of the batter. The batter will be thick!
8
Bake for 55-65 minutes, or until toothpick inserted in the center comes out clean.
9
Let sit until cool, at least 30 minutes and then remove from pan and let go cold before frosting.
10
In a mixer or large bowl, cream together butter and cream cheese until smooth.
11
Add icing sugar and beat until smooth.
12
Beat in vanilla extract.
13
Warm Raspberry jam up in a pot.
14
Spread a thick layer of frosting over loaf and drizzle with warm Jam & decorate the top with a few raspberries and keep in fridge until ready to serve.
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About
This yum Raspberry and Cream Cheese Loaf is full of delicious raspberries and topped with a scrumptious Butter Cream Cheese Frosting and a Raspberry drizzle
Added:
Saturday, October 24, 2015 - 11:39am
