Nadia Boachie
Summer is finally here and that means an abundance of fresh local fruits! From delicious berries to peaches, as farmer's markets slowly start to reopen seasonal fruit is in full bloom. Summer is every baker's dream because of the delicious pies and galettes that can be made from these fruits. For me, I try to add fruit to any dessert I can think of and that includes loaf cakes!
This is a recipe for orange loaf cake with a berry swirl that is just as delicious as it looks and completely customizable. The loaf was inspired by a glazed lemon loaf recipe by Seasons and Suppers.
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If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @sweettreatbaker!
Method
Homemade Berry Compote 3 Steps
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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.
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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.
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Step 3
Allow compote to cool completely and save 1/4 cup - 1/2 cup for loaf.
Orange Berry Swirl Loaf Cake 9 Steps
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Step 1
Preheat oven to 325 degrees Fahrenheit.
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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).
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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.
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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.
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Step 5
Scrape half of the batter into prepared 8x4-inch loaf pan and level batter.
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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.
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Step 7
Pour second half of batter on top and scoop remaining compote onto the top of the batter, swirl.
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Step 8
Bake for 55-60 minutes, or until a cake tester inserted in the centre comes out clean.
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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.
Tags:
Baking At Home
Toronto Recipes
Orange Berry Swirl Loaf Cake
