Description
A delicious cake with fresh raspberries and white chocolate.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh raspberries
- 6 ounces white chocolate, chopped
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a cake pan.
- Whisk together flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients.
- Gently fold in raspberries.
- Pour batter into prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
- Melt white chocolate and drizzle over the cake.
Notes
- You can substitute frozen raspberries.
- For a richer flavor, use white chocolate chips.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American