Serves 6
130 min
Whole Wheat Mixed Berry Loaf Cake
Recipe GLPRff0fc886470ae6
A tender, moist loaf cake studded with roasted mixed berries—blackberries, raspberries, and strawberries—bound together with whole wheat pastry flour, Greek yogurt, and coconut oil. This vegetarian dessert features warming vanilla notes and a naturally sweet berry essence captured during roasting. Perfect served at room temperature with a dusting of confectioner's sugar.
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Ingredients
3⅜ ounces blackberries
3⅜ ounces raspberries
3⅜ ounces hulled and coarsely chopped strawberries
4¾ ounces vanilla sugar
10⅝ ounces whole wheat pastry flour, divided
1½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
2⅞ ounces solid coconut oil
1 teaspoon ground tahitian vanilla bean
1 vanilla bean, split and scraped
1 tablespoon vanilla extract
2 large eggs, room temperature
10 ounces plain nonfat Greek yogurt
Directions
Preheat oven to 400°F. Toss the blackberries, raspberries, and strawberries with the vanilla sugar in an 8-inch square baking pan. Roast in the preheated oven for 20 minutes, stirring gently halfway through cooking to ensure even roasting.
Remove the berries from the oven and transfer them to a fine-mesh sieve set over a bowl. Allow the juices to drain completely; you need 2⅜ ounces (¼ cup) of the strained berry juice for the cake batter. Reserve any additional juices for another use. Reduce oven temperature to 325°F. Spray a 9-inch by 5-inch loaf pan with nonstick cooking spray.
In a large mixing bowl, whisk together 2¼ cups (9½ ounces) of the whole wheat pastry flour with the baking powder, baking soda, and salt. Set this dry mixture aside.
In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer and bowl, beat together the vanilla sugar, coconut oil, ground tahitian vanilla bean, and split vanilla bean until the mixture becomes light and creamy, about 2 minutes. Add the eggs one at a time, beating well after each addition and scraping down the bowl and beater after each egg is incorporated.
In a separate bowl, whisk together the ¼ cup strained berry juice, Greek yogurt, and vanilla extract until smooth and well combined.
With the mixer on the lowest speed, alternately add the dry ingredients and the wet ingredients to the batter, beginning with the dry mixture and ending with the dry mixture. Continue mixing until just combined—the batter should be nearly smooth with only a few small streaks of flour visible. Do not overmix.
In a small bowl, gently toss the drained roasted berries with the remaining ¼ cup (1⅛ ounces) whole wheat pastry flour until the flour is completely absorbed. The berries will be very soft at this point. Fold the floured berries into the batter using a rubber spatula, stirring just until they are evenly dispersed throughout.
Transfer the batter to the prepared loaf pan and smooth the top with a spatula. If desired, press a few additional berries gently into the top of the batter for garnish.
Bake in the preheated 325°F oven for 65 to 70 minutes, until a wooden toothpick inserted into the center comes out clean or with only a few moist crumbs clinging to it. The loaf cake should be golden brown on top.
Allow the cake to cool in the pan for approximately 20 minutes, then turn it out onto a wire rack and cool completely to room temperature before slicing, about 1 to 2 hours. If desired, dust the top with confectioner's sugar just before serving. Store any leftovers wrapped tightly in plastic wrap at room temperature for up to 2 days.
