Raspberry Chocolate Chip Bundt Cake
The bundt cake pan was popularized in the 1950s and is known for its distinctive ring shape.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 2.5 cup All-purpose flour
- 2 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1.5 cup Granulated sugar
- 3 Eggs
- 2 teaspoon Vanilla extract
- 0.75 cup Sour cream
- 1 cup Raspberries
- 1 cup Semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream.
- Gently fold in the raspberries and chocolate chips.
- Pour the batter into the prepared bundt cake pan.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.