step 1
Preheat the oven to 350 degrees F (180 degrees C) or 300 degrees F (150 degrees C) if you have a fan oven.
step 2
Grease your 8 cup bundt pan really well with oil and flour or nonstick spray.
step 3
In a bowl, add in Eggs (3) and Vanilla Extract (1/2 Tbsp). Set aside.
step 4
Melt White Chocolate (1/2 cup) in the microwave. Set aside.
step 5
In a measuring cup, combine Yogurt (1/4 cup) and Milk (1/3 cup) together. Set aside.
step 6
Mash Fresh Raspberry (2/3 cup), set aside.
step 7
In another bowl, whisk All-Purpose Flour (1 3/4 cups), Baking Powder (1/2 Tbsp), Baking Soda (1/4 tsp), and Salt (1/4 tsp). Set aside.
step 8
In your mixing bowl, cream Unsalted Butter (1/2 cup) and Granulated Sugar (3/4 cup) on high until light and fluffy.
step 9
Add in egg mixture, one spoonful at a time.
step 10
Add in the melted white chocolate.
step 11
Turn your mixer down to low and slowly add half of your dry ingredients into it, a spoonful at a time.
step 12
Then, pour in all of your milk mixture. Lastly, add the rest of your dry ingredients in, a spoonful at a time.
step 13
Add in 1/4 cup of batter into your Fresh Raspberries (75 gram) [Mashed]. Mix well.
step 14
Add 1/2 of the white batter into the greased pan. Then, add in all of your raspberry mixture.
step 15
Lastly, add in the rest of the white batter. Spread evenly.
step 16
Using a knife, swirl around to give the marble effect.
step 17
Drop the pan a few times to release the air bubbles.
step 18
Bake it in a preheated oven for about 60 to 70 minutes.
step 19
Let it cool in the pan for at least 2 hours before transferring them into the platter.
step 20
Using a sieve, sprinkle some icing sugar on top as decoration.
![step 13 Add in 1/4 cup of batter into your Fresh Raspberries (75 gram) [Mashed]. Mix well.](https://www.sidechef.com/recipe/b83c350e-ef76-41c7-8bc8-51b456fee2ac.jpg?d=1408x1120)
