I had to think of a quick cake to make for the restaurant last week, and this is what I came up with. It's very good, but next time I will use fresh or frozen raspberries instead of the jam.
The cake is a variation of the Blueberry Buttermilk cake I made previously, found originally on Smitten Kitchen.
I doubled the original recipe, swirled in Raspberry Jam, and added white chocolate.
Raspberry White Chocolate Buttermilk Cake
2 cup AP Flour
1 t baking powder
1 t baking soda
1/2 t salt
1 stick butter, softened
1 1/3 cup sugar, plus 1 1/2 t sugar, divided
1 t vanilla
1 cup well shaken buttermilk
1 cup fresh raspberries, or 1/4-1/2 cup raspberry jam
1/2-1 cup white chocolate chips
Preheat the oven to 400 degrees with the rack in the middle. Line the bottom of a 9 or 10-in round cake pan with parchment paper.
Whisk together the flour, baking powder and soda, and salt. Cream the butter and the 1 1/3 cup sugar in your mixer until pale and fluffy. Beat in the vanilla and the eggs.
Gradually add the flour mixture and buttermilk, alternating and beginning and ending with the flour.
Set aside aside 1/2 cup of the batter and mix it with the raspberry jam. Mix the remaining batter with 1/2-1 cup white chocolate chips. Pour the white chocolate batter into the cake pan, then swirl in the raspberry mixture.
Bake for about 40 minutes, and check first by pressing the middle of the cake with your finger. If it bounces back, check with a knife. (if you check too soon with a knife, the cake could fall). If the knife comes our clean, you're done!
Let the cake cool and remove from the pan. Sprinkle with powdered sugar if desired, and serve. Enjoy!