White Chocolate Raspberry Loaf Cake
Moist and tender loaf cake with raspberries and white chocolate chips baked inside it. This is a simple recipe that makes a super buttery raspberry pound cake.
Servings: 10 slices
Calories: 461kcal
Equipment
- 8.5x4.5 inch loaf pan
Ingredients
- 2 cups all purpose flour
- 1 teaspoon kosher salt
- ¾ teaspoon baking powder
- 1 cup unsalted butter
- 1 ½ cups granulated sugar
- 3 large eggs room temperature
- ¼ cup sour cream room temperature
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries washed and dried
- 1 tablespoon flour
- ½ cup white chocolate chips
Instructions
- Preheat your oven to 325°F/170°C. Grease and line a 8.5x4.5 inch loaf pan.
- Whisk together your flour, baking powder and salt in a large bowl.2 cups all purpose flour, 1 teaspoon kosher salt, ¾ teaspoon baking powder
- Melt your butter in a jug or bowl in the microwave.1 cup unsalted butter
- In a food processor, pour in the melted butter, sugar, vanilla extract, eggs and sour cream. Mix on high for 20 seconds.1 cup unsalted butter, 1 ½ cups granulated sugar, 3 large eggs, ¼ cup sour cream, 1 teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients. Use a rubber spatula to mix until just combined.
- Toss the fresh raspberries with 1 tablespoon of flour in a medium bowl. This will help them not sink!1 cup fresh raspberries, 1 tablespoon flour
- Fold in your white chocolate chips and raspberries gently, so the raspberries don't break apart.½ cup white chocolate chips
- Pour the batter into your prepared loaf pan, and use an off-set spatula to make sure you have an even surface. Tap the pan on your counter to remove air bubbles. You can use a small offset spatula to cut a line down the loaf lengthwise to help create a crack in the loaf.
- Bake for 80-90 minutes. Check on the cake to make sure it isn't browning too much, if it is, cover the top with foil. The cake is ready when you insert a toothpick and it comes out with just a few crumbs.
- Melt over extra white chocolate and pour over the cooled loaf! You can also decorate it with fresh raspberries and white chocolate curls.
Video
Notes
My recipes have been developed and tested in cups and metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.
Butter: I use European style butter in my recipes.
Salt: If you don't have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note, I am using Diamond Crystal Kosher Salt and not Morton Salt. Morton salt is far too salty for this!
Sour Cream: you can swap out the sour cream for full-fat yogurt.
Storage: the loaf cake lasts up to 4 days at room temperature, keep it well wrapped.
Freezing: slice up your loaf and wrap in plastic wrap. Freeze for up to 2 months. To defrost, take it out of the freezer the night before and let it thaw in the fridge overnight.
This recipe method is based on Alice Medrich's food processor pound cake.
Nutrition
Calories: 461kcal | Carbohydrates: 57g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 299mg | Potassium: 106mg | Fiber: 1g | Sugar: 36g | Vitamin A: 691IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 2mg
