For the Cake:
- 1 1/2 cups all-purpose flour
- scant 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup buttermilk (or 1 tbsp. lemon juice + milk to make 3/4 cup liquid)
- 1/2 cup canola or vegetable oil
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 cup chopped Lindt CLASSIC RECIPE White Chocolate
- 1 – 1 1/2 cup raspberries gently tossed in 1 tablespoon flour
For the White Chocolate Glaze:
- 3/4 cup chopped Lindt CLASSIC RECIPE White Chocolate
Instructions
- Preheat oven to 350° F. Spray a 8 x 4 loaf pan with cooking spray and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
- In a separate medium bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
- Slowly add the wet ingredients to the dry ingredients. Stir until combined. Gently fold in the white chocolate and raspberries. Pour batter into prepared loaf pan and even out with a spatula.
- Bake for 60 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the loaf cake with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
- When the cake is cool, make the white chocolate glaze. In a small, microwave safe bowl, melt the white chocolate. Heat for 30 seconds, stir, and heat for 30 more seconds. Stir until white chocolate is smooth. Drizzle the white chocolate glaze over the cooled loaf cake. Let the white chocolate set up. Cut into slices and serve.
- Note-if the cake isn’t done and the top is browning too much, drape a piece of aluminum foil over the top and finish baking until a toothpick comes out clean.
Recipe adapted from twopeasandtheirpod.com
Danube66 