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Prep time
30 minutes
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Cook time
1 hour 10 minutes
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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
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Ingredients
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softened butter, for the pan
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1 1/2 cups
all-purpose flour
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3/4 cup
plain Wünder Creamery quark
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1 1/2 tablespoons
fresh rosemary leaves
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2 teaspoons
baking powder
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1 teaspoon
kosher salt
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1/2 cup
white sugar
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1/4 cup
liquid honey, (not raw)
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1/3 cup
grape seed oil
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2
eggs
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2 cups
fresh raspberries
Directions
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Preheat oven to 350 °F. Grease a loaf pan with softened butter.
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In a medium bowl, mix the flour, baking powder, rosemary, and salt.
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In a large bowl, whisk together the sugar, honey, quark, oil, and eggs. Gently fold in the flour mixture, careful not to overmix.
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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.
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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.
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Cool before removing from the pan. Enjoy while slightly warm, dolloped with quark (optional).
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