Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup white chocolate chips
- 1/2 cup fresh raspberries, chopped
- 1/4 cup raspberry jam
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 tablespoon cornstarch
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Small saucepan
- Whisk
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
5. Fold in the white chocolate chips and chopped raspberries.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. While the cake is baking, make the raspberry glaze. In a small saucepan, combine the raspberry jam, sugar, water, and cornstarch. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
8. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, remove the cake from the pan and place it on a wire rack to cool completely.
9. Once the cake has cooled, pour the raspberry glaze over the top of the cake, allowing it to drip down the sides.
10. Serve the cake immediately or store it in an airtight container in the refrigerator for up to 3 days.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 360
Fat: 14g
Saturated Fat: 8g
Cholesterol: 70mg
Sodium: 210mg
Carbohydrates: 54g
Fiber: 1g
Sugar: 36g
Protein: 5g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- If you don't have white chocolate chips, you can use chopped white chocolate bars.
- Frozen raspberries can be used instead of fresh raspberries.
- Strawberry jam can be used instead of raspberry jam.
Variations:
- Add 1/2 cup of chopped nuts, such as almonds or pecans, to the batter for extra crunch.
- Use dark chocolate chips instead of white chocolate chips for a richer flavor.
- Add a teaspoon of lemon zest to the batter for a citrusy twist.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Don't overmix the batter once you've added the flour mixture, as this can result in a tough cake.
- To prevent the raspberries from sinking to the bottom of the cake, toss them in a tablespoon of flour before adding them to the batter.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the cake, microwave it for 10-15 seconds or until warm.
Presentation ideas:
Serve the cake on a cake stand and garnish with fresh raspberries and a dusting of powdered sugar.
Garnishes:
Fresh raspberries and powdered sugar
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad with vinaigrette dressing.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with aluminum foil for the remaining baking time.
- If the cake is not cooked through, bake it for an additional 5-10 minutes.
Food safety advice:
Make sure to wash the raspberries thoroughly before using them in the recipe.
Food history:
The combination of white chocolate and raspberries is a popular flavor pairing in desserts, and this cake is a delicious example of that. White chocolate was first created in Switzerland in the 1930s, and raspberries have been enjoyed for centuries.
Flavor profiles:
This cake is sweet and tangy, with a creamy white chocolate flavor and bursts of fresh raspberry throughout.
Serving suggestions:
Serve the cake as a dessert after a dinner party or as a special treat for a family gathering.
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