Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
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 ingredients, alternating with the sour cream and milk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the raspberries and white chocolate chips.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the glaze, melt the white chocolate chips and heavy cream together in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle the glaze over the cooled cake.
Prep Time: 20 minutes | Cooking Time: 55-65 minutes | Total Time: 1 hour 20 minutes
Kcal: 320 kcal | Servings: 10 servings
ADVERTISEMENT
