Ingredients:
1 1 ⁄2 cups all-purpose flour
1 ⁄2 teaspoons baking powder
1 ⁄4 teaspoon salt
1 ⁄2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 ⁄2 cup milk
1 cup fresh raspberries
1 cup white chocolate, melted (for drizzle and cake)
Directions:
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch pan.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix until just combined.
Gently fold in the raspberries and half of the melted white chocolate.
Pour the batter into the prepared pan and smooth the top.
Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
Once the cake is cool, drizzle with the remaining melted white chocolate and decorate with additional fresh raspberries if you like.