White Chocolate—Raspberry Pound Cake
For the Cake:
2 cups plus 2 tablespoons sugar
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
8 ounces white chocolate chips
1 cup (2 sticks) butter, softened
5 large eggs, at room temperature
2 teaspoons vanilla
1 cup sour cream, at room temperature
For the Glaze:
2 packages (6 ounces each) fresh raspberries
1/2 cup sugar
2 tablespoons freshly squeezed lemon juice
1 tablespoon grated lemon zest
1 teaspoon cornstarch
Making the Cake:
Preheat oven to 350F.
Grease and flour a 9-inch fluted tube pan.
Add 2 tablespoons sugar to the pan, tapping to spread sugar evenly.
In a medium bowl, combine flour, baking powder, salt and baking soda.
In a small microwave-safe bowl, heat 1/2 cup white chocolate chips on DEFROST until chips appear soft, about 2 minutes; stir until smooth.
In a large bowl, using an electric mixer set on medium speed, beat remaining sugar and butter until fluffy, about 4 minutes.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla and melted white chocolate. Alternately beat flour mixture and sour cream into batter just until blended.
Pour one-third of batter into the prepared pan. Sprinkle about half of remaining chips onto batter.
Pour half of the remaining batter into the pan; top with remaining chips.
Pour remaining batter into the pan, smoothing top with a spoon.
Bake until a toothpick inserted in cake comes out clean, 50–55 minutes.
Transfer the pan to a wire rack; cool for 10 minutes.
Turn cake onto the rack; cool completely.
Making the Glaze:
Set aside 1/2 cup raspberries.
In a medium heavy nonreactive saucepan, heat remaining berries, 1/2 cup water, sugar, lemon juice and lemon zest over medium-high heat.
Cook mixture, stirring and mashing raspberries with the back of a wooden spoon, until slightly thickened, about 3 minutes.
In a small bowl, combine cornstarch and 2 tablespoons water; stir until cornstarch is dissolved.
Add cornstarch mixture to raspberry mixture; increase heat to high and bring mixture to a boil.
Boil mixture until thickened and cornstarch no longer appears cloudy, about 3 minutes; cool glaze completely.
Garnishing the Cake:
Strain glaze through a fine mesh sieve to remove most.