White Chocolate Raspberry Heavenly Cake
Ingredients:
1 1 ⁄2 cups all-purpose flour
1 1 ⁄2 teaspoons baking powder
1 ⁄4 teaspoon salt
1 ⁄2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 ⁄2 cup milk
1 cup fresh raspberries
1 cup melted white chocolate (for drizzle and cake)
Directions:
reheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Mix until just combined.
Gently fold in raspberries and half of the melted white chocolate.
Pour batter into prepared loaf pan and smooth top.
Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
Let cake cool in pan for 10 minutes, then remove from pan and cool completely on a wire rack.
Once cake is cool, drizzle with remaining melted white chocolate and decorate with additional fresh raspberries if desired.
Prep Time: 15 minutes | Cook Time: 60-70 minutes | Total Time: 75-85 minutes
Kcal: 320 kcal | Servings: 8 servings
