Raspberry White Chocolate Loaf Cake
This Raspberry White Chocolate Loaf Cake is a delightful dessert bursting with flavor! Perfect for tea time or a sweet after-dinner treat.
Servings: 8 servings
Ingredients
For the Cake:
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.75 cup buttermilk
- 0.5 cup canola or vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.25 cup chopped Lindt CLASSIC RECIPE White Chocolate
- 1 cup raspberries gently tossed in 1 tablespoon flour
- 0.75 cup chopped Lindt CLASSIC RECIPE White Chocolate
Instructions
Method
- Step 1: Preheat your oven to 350°F (175°C). Grease your loaf pan with non-stick spray or line it with parchment paper for easy removal.
- Step 2: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Step 3: In another bowl, mix the buttermilk, canola oil, eggs, and vanilla extract together until smooth.
- Step 4: Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay!
- Step 5: Gently fold in the chopped Lindt CLASSIC RECIPE White Chocolate and the flour-coated raspberries.
- Step 6: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Step 7: Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely.
Equipment
- Mixing bowls
- Loaf pan
- Whisk
- Rubber spatula
- Cooling rack
Notes
- For a vegan version, substitute buttermilk with almond milk and eggs with applesauce.
- Ensure raspberries are coated in flour to prevent sinking.
- This cake can be served with whipped cream or vanilla ice cream for added sweetness.
