Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk
- 1 cup fresh raspberries
- 1/2 cup white chocolate chips
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Add the dry ingredients in three batches, alternating with the buttermilk and mixing until just combined after each addition.
7. Gently fold in the raspberries and white chocolate chips.
8. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 437 kcal
Fat: 20 g
Carbohydrates: 56 g
Protein: 6 g
Substitutions for Ingredients
- Unsalted butter: Margarine or coconut oil
- Granulated sugar: Brown sugar or coconut sugar
- Buttermilk: Plain yogurt or milk
Variations:
- Substitute other berries for the raspberries, such as blueberries or blackberries.
- Use dark or semi-sweet chocolate chips instead of white chocolate chips.
- Add 1/2 teaspoon of ground cinnamon or nutmeg for a spiced version.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Be sure not to overmix the batter.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Dust with powdered sugar before serving.
- Serve with a dollop of whipped cream.
- Top with fresh raspberries and white chocolate chips.
Garnishes:
- Fresh raspberries
- White chocolate chips
- Powdered sugar
Pairings:
- Vanilla ice cream
- Fresh fruit
- Whipped cream
Suggested Side Dishes:
- Fruit salad
- Yogurt parfait
- Roasted vegetables
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of buttermilk or milk.
- If the cake is too dense, add a few tablespoons of baking powder.
Food Safety Advice:
- Store the cake in an airtight container at room temperature.
- Refrigerate any leftovers and consume within 3 days.
Food History:
This cake is a modern take on the traditional British Barm Cake, which is a sweet, yeasted bread. The addition of raspberries and white chocolate chips makes this cake a unique twist on the classic.
Flavor Profiles:
This cake has a sweet, buttery flavor with hints of vanilla and a tartness from the raspberries. The white chocolate chips add a creamy sweetness to the cake.
Serving Suggestions:
- Serve as a dessert after a meal.
- Enjoy as a snack with a cup of tea or coffee.
- Pack in a lunchbox for a sweet treat.
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