Ingredients

The following ingredients have 12 Servings
  • 6 oz raspberry ((170g))
  • 2 tbsp sugar
  • 1¾ cup all-purpose flour ((265g))
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 1 stick unsalted butter ((softened) (½ cup/113g))
  • 4 oz cream cheese ((113g))
  • ¾ cup sugar ((165g))
  • 3 large eggs
  • ½ cup milk ((120ml))

Instruction

  • Combine raspberries and sugar in a small saucepan over medium low heat. Roughly mash raspberries with a spatula, leaving some whole. This should take 2 to 3 minutes. Turn off heat and set aside to allow it to cool.
  • Lightly grease an 8-in x 4-in loaf pan and line with parchment paper. Preheat oven to 350°F (180°C).
  • Sift all-purpose flour, baking powder, and salt into a medium sized bowl.
  • Cream butter, cream cheese, and sugar in a large bowl until light and fluffy, about 2 minutes.
  • Beat in eggs, one at a time until combined.
  • Add half the flour mixture and half of the milk. Beat on low speed. Then add remaining flour mixture and milk.
  • Continue to beat until combine.
  • Pour half batter into prepared pan. Add half of the raspberry sauce. Swirl with a butter knife. Pour in remaining batter followed by raspberry sauce. Again, swirl with butter knife. Then gently tap the pan on the counter several times.
  • Place in the oven and bake for 1 hour or until wooden pick inserted in the center comes out clean.
  • Cool in the pan for 10 minutes, remove and cool on wire rack.