Bready or Not: White Chocolate Peppermint Bundt Cake
This bundt cake is sweet and lush, laden with white chocolate inside and out! Make it look holiday-perfect by adding crushed peppermint on top, but really, enjoy it year-round. Good foods shouldn't be confined to any one season!
3/4cupunsalted butter 1 and a half sticks, softened
1 1/2cupswhite sugar
3large eggs room temperature
1 1/2teaspoonsbaking powder
1/2cuphalf & half or milk
8ounceswhite chocolate chips divided
8-ounceswhite chocolate melting wafers melted
5peppermint candies crushed, optional
Preheat oven at 325-degrees. Apply nonstick spray with flour to coat the interior of the bundt pan.
In a big bowl, beat the butter and sugar until fluffy. Add eggs one at a time, followed by the extracts.
In a separate bowl, stir together flour, baking powder, and salt. Gradually mix the dry ingredients into the big bowl alternatively with the half & half, beating until they are just combined.
In a microwave-safe bowl, heat 2 ounces of white chocolate chips in 30 second bursts, stirring well between each zap, until it's melted and smooth; keep an eye on the white chocolate, as it can burn fast! Add the melted chocolate into the cake batter. Follow that with the sour cream and the remaining white chocolate chips. Pour batter into the prepared pan.
Bake for about 1 hour 15 minutes; the middle should pass the toothpick test. If it's getting overly brown near the end, cover the top with foil.
Let cake cool in pan for 20 minutes, then upend onto a cooling rack. Cool completely, speeding process in fridge if desired.
Melt chocolate wafers in microwave or on stovetop. Drizzle atop cake to form a thick snowcap. If desired, top with peppermints.