White Chocolate Raspberry Swirl Cake Recipe Made With French Flour & French Preserves

I hope you all had a wonderful holiday weekend. There are so many things we love about Easter — sweet memories of egg hunts, children in adorable outfits, and the promise of spring. This one was certainly one to remember…that’s for sure.

It seems my kitchen is turning out beautiful holiday desserts at every occasion these days…actually there does not have to really even be a special occasion anymore. LOL! But I have loved every second of expanding my horizons as a baker.

I received a beautiful nordic bundt pan last week so of course I had to create something delicious in it right away and this white chocolate raspberry swirl cake did not disappoint. White chocolate and raspberry is one of my favorite pairings!

Ingredients

raspberry swirl:
4 oz cream cheese, softened at room temperature
1/ 4 cup raspberry jam ( I use BONNE MAMAN)
3 tablespoons sugar
1 egg yolk
cake:
2 1/ 2 cups flour ( I use Francine Farine de Ble Tous Usages )
2 1/ 2 teaspoons baking powder
1/ 2 teaspoon salt
1 cup unsalted butter, softened
1 1/ 2 cups sugar
1/ 2 teaspoon vanilla
3 large eggs
1 cup milk
4 oz white chocolate, finely chopped
3/ 4 cup fresh raspberries
The secret of Bonne Maman is simple – their ingredients!! Made from the same time-honored traditional French recipes used to create the brand, their preserves, jellies, fruit spreads and curd are made with natural ingredients and feature only the finest quality fruit.
Bonne Maman products, produced in France, are Non-GMO Project Verified, have no high fructose corn syrup, no artificial coloring or no preservatives added. Everything in Bonne Maman Preserves and Jellies could easily be found in your Grandmother’s kitchen cabinet.
Directions
Preheat oven to 350ºF (176ºC). Grease and flour pan; set aside. In a medium bowl, Sift together flour, baking powder and salt; set aside. In a large bowl, beat butter, sugar and vanilla until creamy, about 2 minutes. Add eggs one at a time, beating well after each addition. Stir in flour mixture, alternating with milk in three additions; mix well. Fold in white chocolate. In another small bowl, mix raspberry swirl filling ingredients together. Spoon half of cake batter into prepared pan. Spoon raspberry filling over batter. Spoon remaining batter over filling. To create a swirl in the cake, take a knife or small spatula and gently swirl and move through the batter around the entire pan. Bake 55-60 minutes. Remove from oven and cool 10 minutes in pan. Invert onto cooling rack to cool completely. Sprinkle with powdered sugar and fill center with fresh raspberries just before serving.