Ingredients
Method
- Grease Bundt cake pan thoroughly with nonstick spray; dust with flour, tapping out excess.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt until no lumps remain.
- In a stand mixer, beat butter and sugar on high speed for 3-4 minutes until pale and fluffy.
- Add eggs one at a time, beating well after each addition; add vanilla and mix to combine.
- Alternate adding dry ingredients and sour cream/milk mixture to the mixer, beginning and ending with dry ingredients.
- Pour 1/3 of the batter into the pan, spread 1 cup raspberry preserves evenly over the surface, then pour remaining batter to cover.
- Bake at 350°F (180°C) for 55-65 minutes, until a toothpick inserted comes out clean.
- Let cool for 10 minutes in the pan. Invert onto a serving plate, slice at room temperature for 1 hour.
- Melt white chocolate with 1-2 tsp milk or heavy cream (optional) until smooth. Drizzle over the cake for glaze.
Notes
For gluten-free adaptation: Replace 1 cup all-purpose flour with 2 cups almond flour + 1 cup tapioca starch.
To reduce sweetness: Decrease batter sugar to 1 3/4 cups and use 1 1/2 cups granulated sugar.
If using dark chocolate (60%+), reduce batter sugar by 1/4 cup and melt 4 oz dark chocolate for the glaze.
Ensure baking powder is less than 3 months old for optimal rise.
Store leftovers in an airtight container at room temperature for 2-3 days.
To reduce sweetness: Decrease batter sugar to 1 3/4 cups and use 1 1/2 cups granulated sugar.
If using dark chocolate (60%+), reduce batter sugar by 1/4 cup and melt 4 oz dark chocolate for the glaze.
Ensure baking powder is less than 3 months old for optimal rise.
Store leftovers in an airtight container at room temperature for 2-3 days.