Ingredients
- 3 cups all-purpose flour
- 2 1/4 cups packed light brown sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 4 large eggs , at room temperature
- 1 cup sour cream
- 1/2 cup unsalted butter , melted and cooled slightly
- 1/4 cup vegetable oil
- 1 tablespoon vanilla extract
- 1 1/2 cups white chocolate chips
- 1 cup coarsely chopped toasted macadamia nuts or 1 cup pecans
Directions
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Preheat oven to 350°; spray a 10-inch bundt pan with nonstick baking spray with flour.
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In a large bowl, whisk together flour, brown sugar, baking powder, salt, and baking soda.
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Add eggs, sour cream, butter, oil, and vanilla to flour mixture.
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Using an electric mixer on medium speed, beat for 1 minute, until blended.
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Scrape sides and bottom of bowl with a spatula.
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Beat on high speed for 2 minutes.
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Gently stir in white chocolate chips and nuts.
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Spread batter evenly in prepared pan.
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Bake in preheated oven for about 70 minutes or until a pick comes out with a few moist crumbs attached.
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Let cool in pan on a wire rack for 20 minutes, then invert cake onto rack to cool completely.