Raspberry Cinnamon Loaf Cake

Instructions

1. Preheat the oven to 350 degrees F. Spray two 8x5 inch loaf pans with nonstick spray (I like to use Pam Baking Spray).
2. In a medium bowl, whisk together the flour, baking powder, cinnamon and salt.
3. In a separate, larger bowl, use an electric mixer to combine the butter and sugar until light and fluffy. Add the eggs, vanilla and yogurt and continue to mix until well combined. Add the dry ingredients and mix just until incorporated.
4. In a medium bowl, mix 1 tablespoon flour, 1 tablespoon sugar and 1 teaspoon cinnamon. Add the halved raspberries and toss to combine. Gently fold the coated raspberries into the batter. Divide the batter between the prepared pans and smooth the tops. Dot additional halved raspberries on top of each loaf, if desired.
5. Bake for 1 hour, or until the loaves are golden brown and a toothpick inserted into the middle comes out clean. Let the loaves cool at least 20 minutes, then turn them onto a cooling rack to cool completely.
6. In a medium bowl, use a whisk to combine powdered sugar with butter, water and vanilla until smooth. Whisk in the jam and cinnamon until well combined.
7. Drizzle the glaze over the cakes and let sit until the glaze is set (or refrigerate to speed up the process). Loaves may be kept at room temperature to enjoy within 3 to 4 days, or they can be wrapped and frozen for later enjoyment.