Raspberry and chocolate chip loaf cakes

Raspberry and chocolate chip loaf cakes

20 mins Prep · 60 mins Cook

This cake reminds Zahra Abdalla of her years in Canada when she would experiment with seasonal fruit to change the flavours in a standard vanilla loaf cake. Here she’s used tart raspberries to balance the sweetness of the chocolate chips for a delicious treat that pairs perfectly with a cup of coffee

Created by Spinneys
Prep time 20 minutes
Cook time 60 minutes
Serves 2 cakes
Cuisine American
Diet Other
Preparation Moderate
Nutrition (per serving)
Calories 265
Fat 12.4g
Saturates 7.8g
Protein 4g
Carbs 34.5g
Sugars 20.5g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Preheat the oven at 180°C, gas mark 4. Grease 2 loaf pans with butter and dust with flour.


In a medium bowl, sift together the flour, baking powder, bicarbonate of soda and salt.


Place the butter, 115g caster sugar and 60g of Muscovado sugar in the bowl of a stand mixer fitted with a paddle attachment. Cream together on a medium speed. Then add the eggs and vanilla extract and beat for 5 minutes until light and fluffy. Add the sifted dry ingredients and yoghurt to the bowl, alternating between the two, being careful not to over-mix.


Remove the bowl from the stand mixer. Using a spatula, fold in the raspberries and chocolate chips.


Spoon the batter evenly into each pan, filling each 2⁄3 of the way.


To make the crumble, place 60g all-purpose flour, 100g Light Muscovado Sugar, 4 tbsp melted butter, cinnamon and a pinch of salt in a medium-sized bowl and whisk together. Then scatter over the cake batter in each pan.


Bake the loaves for 50 minutes to 1 hour.


Remove from the oven and allow to cool for 5 minutes in the pans, then transfer to a wire rack to continue cooling.