Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup white chocolate chips
- 1 cup fresh raspberries
- Optional: Powdered sugar for dusting
If you’re missing fresh raspberries, frozen ones work beautifully too—just thaw and drain them well. And if you’re out of white chocolate chips, a chopped white chocolate bar will do the trick!
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard loaf pan and line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes. This step reminds me of my dad’s gentle patience as he stirred his pots, only this time it’s with a mixer!
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined, being careful not to over-mix.
- Gently fold in the white chocolate chips and raspberries, trying not to break the berries too much. This part always feels like adding the final splash of color to a painting.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The anticipation as the kitchen fills with the aroma is the best part!
- Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: White Chocolate Raspberry Loaf Cake, recipe, cooking, food
