Raspberry White Chocolate Loaf Cake
User Reviews
4.8
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
-
Servings
1 loaf cake
-
Cuisine
American, International, Vegetarian
Raspberry White Chocolate Loaf Cake
Description
Raspberry White Chocolate Loaf Cake is a gently textured quick bread-style cake infused with fresh raspberries dusted in flour to keep them suspended evenly in the batter. The white chocolate chunks mixed into the batter complement the fruit and add creamy pockets of sweetness throughout the loaf. The batter uses buttermilk and oil for moistness, while baking powder provides lift, resulting in a tender crumb.
Once baked and cooled, a white chocolate glaze, melted and drizzled over the top, hardens into a shiny, delicate coating that enhances the cake's sweetness and appearance. It’s ideal served sliced as a light dessert or snack with tea or coffee.
The method calls for careful folding of raspberries and white chocolate into the batter and a baking time long enough to ensure the center is fully cooked but still moist. Cooling before glazing is important to keep the glaze from melting into the cake.
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1/2 cup canola oil or vegetable oil
- 2 egg large
- 1 teaspoon vanilla extract
- 1/4 cup white chocolate chopped, Lindt CLASSIC RECIPE brand
- 1 cup raspberry gently tossed in 1 tablespoon flour
For the White Chocolate Glaze:
- 3/4 cup white chocolate chopped, Lindt CLASSIC RECIPE brand
Instructions
- Preheat oven to 350° F. Spray a 9 x 5 loaf pan with cooking spray and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
- In a separate medium bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
- Slowly add the wet ingredients to the dry ingredients. Stir until combined. Gently fold in the white chocolate and raspberries. Pour batter into prepared loaf pan and even out with a spatula.
- Bake for 60-70 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the loaf cake with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
- When the cake is cool, make the white chocolate glaze. In a small, microwave safe bowl, melt the white chocolate. Heat for 30 seconds, stir, and heat for 30 more seconds. Stir until white chocolate is smooth. Drizzle the white chocolate glaze over the cooled loaf cake. Let the white chocolate set up. Cut into slices and serve.
- Note-if the cake isn’t done and the top is browning too much, drape a piece of aluminum foil over the top and finish baking until a toothpick comes out clean.
User Reviews
Overall Rating
4.8
You'll Also Love
