White Chocolate Macadamia Nut Loaf Cake

Introduction: This white chocolate macadamia nut loaf cake is a delightful fusion of creamy white chocolate and the buttery crunch of macadamia nuts. Perfect for breakfast, dessert, or an afternoon snack, this cake is moist, flavorful, and packed with texture. The richness of white chocolate complements the subtle nuttiness of macadamias, creating a treat that’s both satisfying and indulgent.

White Chocolate Macadamia Nut Loaf Cake Recipe

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream or plain yogurt
• 1/2 cup white chocolate chips
• 1/2 cup macadamia nuts, chopped

Instructions:

Prepare the Loaf:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Add Sour Cream: Mix in the sour cream or yogurt until well combined.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Fold in White Chocolate and Nuts: Gently fold in the white chocolate chips and chopped macadamia nuts.

Bake:

7. Pour Batter into Pan: Pour the batter into the prepared loaf pan and smooth the top.
8. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Serving Suggestions:

• Optional Topping: Drizzle with melted white chocolate or dust with powdered sugar for extra sweetness.
• Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Enjoy this delicious, rich loaf cake with a cup of coffee or tea!