Orange Berry Swirl Loaf Cake

10 mins Prep Time

1 hours 25 mins Cook Time

Written By

Nadia Boachie

It is summer and that means an abundance of fresh local fruits! Ontario is known for its magnificent strawberries, so while they are fresh and ripe, why not add them to every dessert. This is a delicious, fluffy and moist orange loaf cake with a homemade strawberry compote swirl to tie it all together. It is absolutely moist, delicious and customizable. You can choose the amount of compote to add to the recipe (within reason, of course) and the type of compote to add to the recipe. I went for a tasty strawberry compote but who says you can't use a pint of fresh Ontario blueberries to make this compote. You can layer your compote for a berry swirl throughout or place most of it on top of your loaf for a stunning finish. I have doubled the compote recipe written below, added half to the batter, as the recipe calls for, and topped the finished cake slices with the second half of the compote! Check this recipe out today if you love a fruity dessert. You can have this as a snack, as a dessert with some vanilla ice cream or whipped cream (yum), or perhaps with your morning tea or coffee.

Ingredients

Loaf

1/2 cup butter (room temperature)
3/4 cup white sugar
3 large eggs (room temperature)
2 tablespoons orange zest
1 tablespoon lemon juice
2 tablespoons orange juice
2 teaspoons vanilla
1 1/2 cups all-purpose flour, spooned and leveled
1/4 tablespoon table salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/3 cup full-fat Greek yogurt

Homemade Berry Compote

2 cups frozen or fresh blueberries, raspberries, blackberries or strawberries (or a combination of all)
1/4 cup sugar
2 teaspoons lemon juice

Directions

Homemade Berry Compote

3 Steps

Step 1

Combine 2 cups of fruit, sugar and lemon juice in a small saucepan. Cook over medium heat for about 10 minutes, stirring occasionally.
Step 2

Cook until most of the liquid has reduced and the compote is thick. Taste and adjust sugar if necessary. Can also adjust sweetness by adding more fruit and cooking down for at least 10 more minutes.
Step 3

Allow compote to cool completely and save 1/4 cup - 1/2 cup for loaf.

Orange Berry Swirl Loaf Cake

9 Steps

Step 1

Preheat oven to 325°F.
Step 2

Spray a 8x4-inch loaf pan with nonstick spray and line with a piece of parchment paper that covers the bottom and long sides, with an inch or so extending past the top of the pan (these will be the "handles" to lift the loaf out of the pan).
Step 3

In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar at medium speed for approximately 3 minutes (until light in colour and fluffy). Add eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the orange zest, lemon juice, orange juice and vanilla until just combined.
Step 4

In a separate bowl, whisk together flour, salt, baking soda and baking powder. With mixer on low, add flour mixture to butter mixture, alternating with Greek yogurt. Start with 1/3 of the flour, 1/2 of the Greek yogurt, 1/3 of the flour, last of the Greek yogurt, then finally the last of the flour.
Step 5

Scrape half of the batter into prepared 8x4-inch loaf pan and level batter.
Step 6

Scoop half of the compote you intend to use into the batter. Using a knife, swirl around a few times but do not over mix.
Step 7

Pour second half of batter on top and scoop remaining compote onto the top of the batter, swirl.
Step 8

Bake for 55-60 minutes, or until a cake tester inserted in the centre comes out clean.
Step 9

Let rest in the pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from pan. Allow loaf to cool on a cooling rack.