As promised, here’s the recipe for the delicious bundt cake I teased you with a little while ago. Just thinking back on it, I’m getting a little drooly. I thought I was being smart and healthy by sending a very generous chunk of cake off to work with Jeff, but I regretted it almost immediately. I would happily have eaten this entire thing myself, one little sliver after another. (Because when you eat treats in little slivers instead of normal portions, the calories fall out. Science.)
I had frozen raspberries leftover after making my Raspberry Yogurt Salad, and instead of doing something healthy with them, I stuck them in a cake. Predictable.
And oh, the results were fantastic. This cake is so moist and irresistible, and the raspberries give it such a delicious, tart and fruity punch. And then the chocolate chips and chocolate glaze . . . oh man. Fluffy and moist and packed with flavor. It’s no surprise I had to get this one out of the house.
Raspberry Chocolate Chip Bundt Cake
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup softened butter
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
4 large eggs
1 cup buttermilk
2/3 cup frozen raspberries
1 cup semisweet chocolate chips
Preheat oven to 350 degrees. Grease a Bundt pan (I like Baker’s Joy nonstick spray). Whisk together the flour, baking soda, and salt. In a stand mixer with the paddle attachment (or in a large bowl, using electric beaters), beat the butter, sugars, and vanilla until light and fluffy. Add the eggs one at a time. Slowly mix in the flour mixture, alternating with the buttermilk. Gently fold in the raspberries and chocolate chips. Pour the batter into the prepared pan.
Bake at 350 for 50-55 minutes or until cake tests done. Cool in the pan for 10 minutes, then flip cake out onto a wire rack and allow it to cool completely before topping with glaze.
1 tablespoon softened butter
1 cup powdered sugar
1 tablespoon cocoa powder
1/2 teaspoon vanilla extract
1-2 tablespoons milk
In a medium bowl, combine the butter, powdered sugar, and cocoa powder. Mix in vanilla, then beat in milk gradually, a small amount at a time, until the glaze is smooth. Add milk as necessary to make it liquid enough to drizzle over the cooled cake.