White Chocolate Raspberry Swirl Cake

• Raspberry Swirl:
• 4 oz cream cheese, softened at room temperature
• 1/ 4 cup seedless raspberry jam
• 3 tablespoons sugar
• 1 egg yolk
• Cake:
• 2 1/ 2 cups flour
• 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

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.