What You'll Need
3/4 cup (170g) unsalted butter, softened
1 cup (128g) Hayden Flour Mills All-Purpose Flour
1 cup (128g) Hayden Flour Mills Purple Barley Flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups (300g) granulated sugar
4 oz (113g) cream cheese, softened
1 teaspoon vanilla
3 large eggs
1/2 cup (62g) fresh raspberries
1/4 cup (50g) granulated sugar
3 tablespoons water
1 cup (128g) powdered sugar
1-2 tablespoons milk
1 tsp vanilla
Blueberries, raspberries and blackberries for garnish
Preheat oven to 325°. Grease a 9x5 inch loaf pan and line with parchment paper, with a small bit hanging over the sides (this will make it easier to lift the cake out of the pan).
In a bowl, whisk together flours, baking powder, and salt.
In a mixer with a paddle attachment, beat butter and cream cheese on medium until smooth. Add sugar and beat on high until pale and fluffy, about 5 minutes. Beat in vanilla and eggs, one at a time. Add flour mixture and beat until combined; set aside.
In a saucepan, combine the raspberries, sugar and water over medium low heat, stirring frequently, until sugar has dissolved. Simmer on low heat for about 5 minutes to thicken. Remove from heat and cool slightly.
Add one-third of the cake batter to the pan. Separate the remaining two-thirds batter in half; keep one to the side. In the other, stir in the cooled raspberry sauce.
Add the raspberry batter to the pan, then top with the remaining original batter; swirl the batter with a skewer (or similar) only slightly so as not to overmix.
Bake for 1 hour and 10 minutes, until cake is golden brown and a toothpick inserted in the center of the loaf comes out with only a few moist crumbs attached.
Let cool in pan on a wire rack, then remove from pan by first loosening the ends with a dull knife, then pulling the parchment up on each side. Allow to cool completely before glazing.
While you wait for the loaf to cool, whisk together the powdered sugar and milk until smooth. Spread glaze over cake and top with fresh berries.
Serve and enjoy!