Preheat the oven to 350 degrees F (180 degrees C) or 300 degrees F (150 degrees C) if you have a fan oven.
Grease your 8 cup bundt pan really well with oil and flour or nonstick spray.
In a bowl, add in
Vanilla Extract (1/2 Tbsp)
. Set aside.
White Chocolate (1/2 cup)
in the microwave. Set aside.
In a measuring cup, combine
Yogurt (1/4 cup)
Milk (1/3 cup)
together. Set aside.
Fresh Raspberries (2/3 cup)
, set aside.
In another bowl, whisk
All-Purpose Flour (1 3/4 cups)
Baking Powder (1/2 Tbsp)
Baking Soda (1/4 tsp)
Salt (1/4 tsp)
. Set aside.
In your mixing bowl, cream
Unsalted Butter (1/2 cup)
Granulated Sugar (3/4 cup)
on high until light and fluffy.
Add in egg mixture, one spoonful at a time.
Add in the melted white chocolate.
Turn your mixer down to low and slowly add half of your dry ingredients into it, a spoonful at a time.
Then, pour in all of your milk mixture. Lastly, add the rest of your dry ingredients in, a spoonful at a time.
Add in 1/4 cup of batter into your Fresh Raspberries (75 gram) [Mashed]. Mix well.
Add 1/2 of the white batter into the greased pan. Then, add in all of your raspberry mixture.
Lastly, add in the rest of the white batter. Spread evenly.
Using a knife, swirl around to give the marble effect.
Drop the pan a few times to release the air bubbles.
Bake it in a preheated oven for about 60 to 70 minutes.
Let it cool in the pan for at least 2 hours before transferring them into the platter.
Using a sieve, sprinkle some icing sugar on top as decoration.