Thick Brush Stroke

White Chocolate Raspberry  Bundt Cake

1. Preheat your oven to 350 degrees. 2. Prepare a 12 cup bundt cake pan by rubbing two tablespoons of butter across the entire interior. Top the butter with a light dusting of flour and set the pan aside.

3. Add the raspberries and one tablespoon of sugar to a bowl. Smash the berries and set them aside.

4. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

5. In a large mixing bowl, beat the butter with a handheld mixer for two minutes until light and fluffy. Add the sugar and beat for another minute. 6. Add the eggs and one teaspoon vanilla extract and mix until just combined.

7. Continue mixing while adding half of the dry mixture followed by the sour cream, then the remaining dry mixture and lastly the milk. Mix until just combined.

8. Reserve three tablespoons of the raspberries then fold the remaining raspberries and the white chocolate into the cake batter. Do not overmix.

9. Transfer the batter to the prepared bundt cake pan and bake the cake for 45-55 minutes until golden brown and a toothpick inserted into the thickest part comes out clean. Transfer to a wire cooling rack to cool for 20-minutes then invert onto a cake stand or plate to cool completely.

10. Meanwhile, prepare the glaze by whisking together the powdered sugar, three tablespoons of milk, 1/2 teaspoon of vanilla extract, and the reserved raspberries. Set aside

11. Once the cake has cooled, pour the glaze over top, slice, and serve.

"Love the flavors in this cake, the raspberries and white chocolate make it perfectly sweet and tart! So good!"