White Chocolate Macadamia Nut Pound Cake
White Chocolate Macadamia Nut Pound Cake - the simplicity of a pound cake elevated with the soft crunch of macadamia nuts and infused with creamy white chocolate, resulting in the most delectable dessert.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
- 8 ounces white baking chocolate, divided (4 ounces chopped, 4 ounces melted)
- 1 cup butter (2 sticks)
- 2 cups white sugar
- 2 1/2 tbsp turbinado or raw brown sugar
- 5 large eggs
- 2 tsp vanilla
- 1/2 tsp almond extract
- 3 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream
- 2 1/2 to 3 ounces macadamia nuts, roughly chopped (I buy the 4 ounce bag and use some for topping)
White Chocolate and Macadamia Nut Drizzle
- 4 to 5 ounce white chocolate wafers, melted
- 1 ounce macadamia nuts, roughly chopped
Chop 4 of the white chocolate baking squares and melt the other 4 as directed on packaging. I prefer to use the microwave method. Starting with 30 second increments, stir until completely melted.
In a large bowl of the stand mixer, cream together butter and white sugar until fluffy. Add eggs one at a time. Mix until just combine and add in extracts and melted chocolate.
In another bowl combine flour, baking powder, salt. Add into the butter mixture alternating with the sour cream.
Preheat oven to 350 degrees. Prepare 10 inch bundt or tube pan by greasing or using cooking spray. Sprinkle the turbinado sugar around the pan as if dusting with flour.
Pour 1/3 of batter into bundt pan, sprinkle in 1/2 of chopped white chocolate & 1/2 of nuts. Repeat and then top off with remaining batter.
Bake for 55 to 60 minutes or until a toothpick, wooden pick or cake tester comes out clean. Cool 10 minutes in pan. Run a knife around the edges to loosen and turn over on a baking rack to cool.
White Chocolate and Macadamia Nut Topping