-
Prep time
30 minutes
-
Cook time
1 hour 10 minutes
-
Makes
1 cake
Author Notes
This moist yet lightly sweetened cake will satisfy all your cravings all while melting in your mouth. Pair it with a cup of milk or coffee for maximum results! —Wunder Creamery
Ingredients
-
softened butter, for the pan
-
1 1/2 cups
all-purpose flour
-
3/4 cup
plain Wünder Creamery quark
-
1 1/2 tablespoons
fresh rosemary leaves
-
2 teaspoons
baking powder
-
1 teaspoon
kosher salt
-
1/2 cup
white sugar
-
1/4 cup
liquid honey, (not raw)
-
1/3 cup
grape seed oil
-
2
eggs
-
2 cups
fresh raspberries
Directions
-
Preheat oven to 350 °F. Grease a loaf pan with softened butter.
-
In a medium bowl, mix the flour, baking powder, rosemary, and salt.
-
In a large bowl, whisk together the sugar, honey, quark, oil, and eggs. Gently fold in the flour mixture, careful not to overmix.
-
Then, add in the berries gently without crushing or pressing on them. Transfer to a 9″ x 5″ loaf butter-coated loaf pan. Flatten and smooth the top of the batter with a spatula.
-
Bake for 60-70 minutes (rotating halfway through the cooking time) until the cake is golden brown and springs back when pressed in the center.
-
Cool before removing from the pan. Enjoy while slightly warm, dolloped with quark (optional).
See what other Food52ers are saying.