More Great Recipes: Cake | Dessert

White Chocolate—Raspberry Pound Cake


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

For the Cake:
2 cups plus 2 tablespoons sugar
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
8 ounces white chocolate chips
1 cup (2 sticks) butter, softened
5 large eggs, at room temperature
2 teaspoons vanilla
1 cup sour cream, at room temperature

For the Glaze:
2 packages (6 ounces each) fresh raspberries
1/2 cup sugar
2 tablespoons freshly squeezed lemon juice
1 tablespoon grated lemon zest
1 teaspoon cornstarch


Making the Cake:


Preheat oven to 350F.


Grease and flour a 9-inch fluted tube pan.


Add 2 tablespoons sugar to the pan, tapping to spread sugar evenly.


In a medium bowl, combine flour, baking powder, salt and baking soda.


In a small microwave-safe bowl, heat 1/2 cup white chocolate chips on DEFROST until chips appear soft, about 2 minutes; stir until smooth.


In a large bowl, using an electric mixer set on medium speed, beat remaining sugar and butter until fluffy, about 4 minutes.


Add eggs, one at a time, beating well after each addition.


Beat in vanilla and melted white chocolate. Alternately beat flour mixture and sour cream into batter just until blended.


Pour one-third of batter into the prepared pan. Sprinkle about half of remaining chips onto batter.


Pour half of the remaining batter into the pan; top with remaining chips.


Pour remaining batter into the pan, smoothing top with a spoon.


Bake until a toothpick inserted in cake comes out clean, 50–55 minutes.


Transfer the pan to a wire rack; cool for 10 minutes.


Turn cake onto the rack; cool completely.


Making the Glaze:


Set aside 1/2 cup raspberries.


In a medium heavy nonreactive saucepan, heat remaining berries, 1/2 cup water, sugar, lemon juice and lemon zest over medium-high heat.


Cook mixture, stirring and mashing raspberries with the back of a wooden spoon, until slightly thickened, about 3 minutes.


In a small bowl, combine cornstarch and 2 tablespoons water; stir until cornstarch is dissolved.


Add cornstarch mixture to raspberry mixture; increase heat to high and bring mixture to a boil.


Boil mixture until thickened and cornstarch no longer appears cloudy, about 3 minutes; cool glaze completely.


Garnishing the Cake:


Strain glaze through a fine mesh sieve to remove most.


Pairs Well With


Notes

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