Description
Indulgent white chocolate and raspberry loaf cake delivers a perfect balance of sweet and tangy flavors. Moist crumb and elegant presentation make this dessert a delightful treat for special moments you’ll savor.
Ingredients
Scale
Fruits and Berries:
- 1 1/2 cups fresh raspberries
- 1 tablespoon lemon zest
- 2 tablespoons orange juice
Sugar and Sweet Ingredients:
- 1/4 cup sugar
- 1 1/4 cups sugar
- 2 1/2 ounces (about 1/2 cup) white chocolate, chopped
Baking and Base Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 4 ounces cream cheese, room temperature
- 4 large eggs
- 1 3/4 teaspoons vanilla
- 1 tablespoon water
- 2 tablespoons cornstarch
Instructions
- Craft the raspberry sauce by combining water, orange juice, and sugar in a saucepan. Bring to a gentle simmer, ensuring sugar dissolves completely. Incorporate raspberries and cornstarch, cooking for 6-8 minutes until the mixture thickens and reaches a jam-like consistency. Allow to cool to room temperature.
- Prepare the baking environment by preheating the oven to 325°F. Thoroughly coat a 9×5 inch loaf pan with grease and line with parchment paper. Whisk together dry ingredients in a separate mixing bowl.
- Create the cake batter by creaming butter and cream cheese until smooth. Gradually add sugar, beating until light and fluffy. Incorporate eggs individually, then fold in lemon zest and vanilla extract. Gently fold dry ingredients into the wet mixture, mixing until just combined.
- Assemble the cake by spreading half the batter into the prepared pan. Carefully distribute the cooled raspberry sauce over the first layer, then cover with remaining batter. Ensure an even distribution of ingredients.
- Bake for 55-65 minutes, checking doneness with a toothpick that should come out mostly clean when inserted into the center. The cake should have a golden-brown exterior and set interior.
- Allow the cake to rest in the pan for 10 minutes, then transfer to a wire rack for complete cooling. Melt white chocolate in short microwave intervals, stirring between each, until smooth and fully liquid.
- Finish by drizzling or spreading the melted white chocolate over the completely cooled cake, creating an elegant and delicious topping.
Notes
- Sauce Perfection Choose ripe, fresh raspberries for the most vibrant and intense fruit flavor in your sauce.
- Texture Control Avoid overmixing the batter to prevent a dense, tough cake; mix just until ingredients are combined for a light, tender crumb.
- Gluten-Free Adaptation Swap regular flour with a gluten-free all-purpose blend to make the cake suitable for those with gluten sensitivities.
- Moisture Hack Add a tablespoon of Greek yogurt to the batter for extra moisture and a subtle tangy richness that complements the white chocolate and raspberry.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 12
- Calories: 306
- Sugar: 21 g
- Sodium: 140 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 61 mg