Easy Raspberry Bundt Cake with white chocolate chips and drizzled with vanilla icing. It's the perfect cake any time of year - use fresh raspberries when they're in season or frozen raspberries when they're not!
Pre-heat oven to 350F. Grease and flour a 10 inch bundt pan.
FOR THE CAKE
In a medium bowl whisk together the sugar and zest, set aside.
In large bowl sift the flour, baking powder and salt. Set aside.
In a large bowl whisk the eggs until combined, add the milk and whisk together, add the oil slowly while whisking, then add the sugar and combine well, add the flour and mix together until smooth with a wooden spoon or spatula. Fold in the chocolate chips and raspberry halves. Don’t over mix.
Transfer the batter to the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean or with a few crumbs attached. Let cool 15 minutes in the pan then remove and let cool completely on a wire rack, once cooled then drizzle with the vanilla glaze. Enjoy!
FOR THE VANILLA GLAZE
In a medium bowl mix the ingredients together, add more powdered sugar or cream as necessary for a thickish glaze.
Notes
You can make your own cake/pastry flour, for every cup of all purpose flour remove 2 tablespoons and replace with 2 tablespoons of corn starch, sift together to remove any lumps.You could also substitute blueberries, blackberries, or strawberries for the raspberries. And frozen will work also, do not thaw the berries.The cake can also be made in a 9 inch cake pan.Store leftovers in the fridge covered well for up to 2-3 days.Be sure to cool the cake completely before freezing, wrap it well in plastic wrap then again in foil. Place it in a freezer safe bag, removing as much air as possible or freezer safe container. It will keep in the freezer for approximately 3 months.It is best to freeze the cake without the glaze. Once the cake has thawed, then glaze before serving.Thaw the frozen cake still wrapped, you can remove it from the container or the bag but do not unwrap in the fridge overnight. It will take at least 8 hours to thaw completely.