White Chocolate Chip Raspberry Cake

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• 2 cups all-purpose flour (or baking flour, sifted or aerated see note below)
  Ingredient note

  Source: 2 cups all-purpose flour (or baking flour, sifted or aerated see note below)
• 2 teaspoons baking powder
  Ingredient note

  Source: 2 teaspoons baking powder
• 1 cup granulated sugar
  Ingredient note

  Source: 1 cup granulated sugar
• 4 oz salted butter (melted 1/2 cup or 1 stick)
  Ingredient note

  Source: 4 oz salted butter (melted 1/2 cup or 1 stick)
• 2 each medium eggs
  Ingredient note

  Source: 2 medium eggs
• 1 cup plain Greek yogurt (low-fat)
  Ingredient note

  Source: 1 cup plain Greek yogurt (low-fat)
• 1 teaspoon pure vanilla extract
  Ingredient note

  Source: 1 teaspoon pure vanilla extract
• 12 oz raspberries (fresh or frozen see notes below)
  Ingredient note

  Source: 12 oz raspberries (fresh or frozen see notes below)
• 1 tablespoon flour
  Ingredient note

  Source: 1 tablespoon flour
• 12 oz white chocolate chips
  Ingredient note

  Source: 12 oz white chocolate chips

1. Preheat oven to 350°F. If your oven has a convection setting, use a convection bake setting. Line both the bottom AND the sides of the 9x3-inch springform pan with a single, large piece of parchment paper (with parchment paper hanging outside of the pan - see photos above for reference). This way, you don't need to grease the springform pan or parchment paper.
2. In a medium bowl, mix flour and baking powder.
3. In a large bowl, combine granulated sugar, melted butter, and eggs, and beat using a whisk (or an electric mixer) for about 1 or 2 minutes until the mixture turns light in color, smooth (not grainy), and fluffy.
4. Mix in Greek yogurt and vanilla extract, and whisk just until combined.
5. Add the flour mixture gradually to the bowl with wet ingredients, whisking 1 cup of flour mixture at a time, until combined. Do not over-mix.
6. In the same bowl where you mixed the dry ingredients, toss half of the raspberries with 1 tablespoon of flour.
7. Carefully fold in the flour-coated raspberries and 2/3 of white chocolate chips into the batter. It's OK if most of the berries smudge or break.
8. Add the cake batter to the parchment paper-lined springform pan. The cake batter would be thick. Arrange the remaining half of the raspberries on top of the cake batter.
9. Place the springform baking pan with the cake batter on the middle rack (this is especially important for non-convection ovens). Bake for about 45 or 50 minutes if using the convection bake setting. If you use a regular oven, the cake could take longer (up to about 1 hour) to bake at 350 F. The cake is done when the center is not wobbly, and the tester (or toothpick) inserted in the center of the cake (away from the berries) comes out mostly clean.
10. Remove the cake from the oven. Let it cool in a springform pan on a wire rack. After cooling the cake for about 20 minutes, release the cake from the springform pan. You can move it to a cake platter or a large plate by holding the edges of parchment paper. To remove the cake from the parchment paper, I would let it cool longer (about 40 minutes total) so that the cake doesn't fall apart when you move it.
11. When serving, top with the remaining white chocolate chips and dust with powdered sugar.
12. I provide helpful step-by-step photos above the recipe card (scroll up).