I can offer you a thought, a good one, when it comes to bundt cake recipes. If you find a recipethat works, and unmolding perfectly well without much prayer being an exclusivequality, stick to it and try to adjust and change it around a bit when lookingfor different flavors that don’t clash too much with the original.
This is what I’m doing with this month’s Bundt a Monthchallenge for chocolate bundt. Any chocolate, any combination.
I was sure Iwanted to use white chocolate, because it pairs so well with fresh raspberries, and also it’s the first day of that sweet, romantic month when you’ll see anendless parade around the web of chocolate and hearts in every possiblevariation, with different shades of red and pink thrown into the mix.
But it’s not my thing really, as much as I try I have mixed feelings trying to get into the spirit of whatever monthly celebration is taking place. As much as I like to celebrate I like to be more spontaneous about it.
I didn’tsee the need to look for a completely new recipe, and save myselffrom the possibility of an epic failure during a time when the oven on is not athing I look forward to. These are hot times, and not because it’ll bevalentine’s day in a few weeks, but because the air is suffocating, courtesy of blazing summer days.
So betweensalads, ice cream and fresh fruit I made this sweet white chocolate cake withfresh raspberries, the latter deciding to stay in the bottom and not move an inch from where I dropped them. That was theirchoice not mine.
Usually when I add a final layer to a bundt of what I think isa different density, it usually behaves very nicely and parks somewhere aroundthe middle by the time the cake is done. Not this time, so I might have to revise my knowledge about densities.
Thatdoesn’t affect the cake really, because they contrast a lot with the sweetnessof it so you don’t need them all over it. Though next time I will putthem in the middle because they are more visually appealing. Which, of course,was my first intention, to cut and see red dots here and there.
This cakeis an adaptation of the recipe I used in the cardamom bundt cake with saffron cream. The original recipe is a plain vanilla, a basic bundt cake, my favoritein the category.
Here I addedsome shaved white chocolate, cut down the amount of sugar, used buttermilk andadded the fresh raspberries. Adding the chocolate grated makes it simpler because there’s no melting involved and, in my opinion, makes for a better texture.
This caketravels well and lasts 3 or 4 days easily, wrapped well.
WHITE CHOCOLATE RASPBERRY BUNDT CAKE
adapted from Kiss My Bundt, by ChristaWilson
If youwant the raspberries to appear inside the cake, pour ¾ of the batter into thepan, add the raspberries and cover with remaining batter.
2 ½ cups (325g) flour
2 ½ tsp baking powder
½ tsp salt
¾ cup (175g) unsalted butter
1 ½ cup sugar
3 oz. (85g) white chocolate, very finelychopped or grated (I shave it with a knife)
3 eggs, room tº
1 ¼ cup buttermilk (or whole milk with 1 Tbs lemon juice)
½ teaspoon vanilla
¾ cup fresh raspberries
Preheat oven to 350º. Spray a bundt panwith vegetable spray and coat with fine dry breadcrumbs. Set aside.
Sift flour, baking powder and salt. Setaside
In a large bowl, beat butter untilcreamy. Slowly add sugar and beat 2 minutes.
Add eggs one at a time, beating wellafter each addition, and then beat for 2 minutes.
Beginning and ending with dryingredients, add them in three parts alternating with milk and vanilla in twoparts. With a spatula add white chocolate.
Pour batter into prepared pan, spreadingevenly. Add raspberries.
Bake about 40 minutes for a big cake.Wait 5 minutes and invert onto wire rack. Cool completely.
Dust with powdered sugar and serve.
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