August 22, 2013

Raspberry White Chocolate Cake

Now that boards are over I have time to post recipes rather than do hundreds of practice questions! This cake has the delightful combination of tart raspberry and sweet white chocolate!

For the cake:
1 ½ cups flour
2 teaspoons baking powder
1 teaspoon baking soda
½ cup sugar 
6 tablespoons unsalted butter
2 large eggs
2/3 cup Greek yogurt (I used one 6 oz cup of nonfat vanilla)
1 teaspoon vanilla extract 
2 six ounce packages of fresh raspberries, washed and dried with paper towels
For the crumb topping: 
1/2 cup flour
2 tablespoons butter
2 tablespoons sugar 
½ cup white chocolate chips

Based on this recipe

Preheat the oven to 350°F and grease a 7x11 pan.

Combine the crumb topping ingredients and mix with your fingers until crumbs form. Set aside.

In a separate larger bowl, combine the flour, baking powder, baking soda, and sugar. Add the butter and mix with your fingers until the crumbs form.

Combine the eggs, yogurt, and vanilla. Add these liquid ingredients to the to the dry ingredients.

Pour the batter into the prepared pan. Sprinkle the raspberries on top. Then sprinkle the crumb topping and white chocolate chips over the berries.

Bake for 40 to 45 minutes until toothpick inserted in the center comes out clean.  



White chocolate crumb!


Cutting cake! 

Eating cake!

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