White Chocolate Bundt Cake

Today is White Chocolate Day. Not many people, including the FDA, consider white chocolate to be chocolate. It is made with cocoa butter, but combined with sugar and milk, and sometimes vanilla, so I'm including it as chocolate. It doesn't taste like chocolate, but it does taste like 'white' chocolate! I love the flavor. I have two favorite white chocolates for baking: Guittard and Green & Black. I'm not fond of the white 'tablets' you get at crafts stores. Be sure you use 'real' white chocolate in this recipe. The cheaper white chocolates have most of the cocoa butter replaced by vegetable fats. Not tasty at all. The amazing ad in the photo is from Green & Black.

So for today's holiday, here's a recipe for White Chocolate Bundt Cake. You can always drizzle with dark chocolate, if you're so inclined, but I like my bundt cakes plain.

WHITE CHOCOLATE BUNDT CAKE

Ingredients
1 cup sweet butter, room temperature
1 Tbsp sweet butter to coat pan
2 cups granulated sugar
2 Tbsp granulated sugar for sugaring pan
3 cups all-purpose flour
1 tsp baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoon Madagascar vanilla extract
1/2 tsp almond extract
5 eggs, room temperature
4 ounces white chocolate, melted, still warm
4 ounces white chocolate chunks or chips
1 cup sour cream

Directions
Preheat oven to 350 degrees F.
Coat 10- to 12-cup Bundt pan with 1 tablespoon butter, then sprinkle with 2 tablespoons of sugar.
In medium bowl, sift together flour, baking powder, baking soda and salt.
Put remaining 1 cup butter and 2 cups sugar in large bowl and cream with electric mixer on medium speed until light and fluffy. Add vanilla, almond extract and eggs, one at a time, beating 20 seconds after each addition. Slowly beat in 4 ounces melted white chocolate. Scrape down bowl. Add flour mixture to butter mixture in thirds, alternating with the sour cream. Beat 45 seconds after each addition.
Place batter in prepared pan in 3 layers, separating each layer with the remaining 4 ounces white chocolate chunks or chips.
Bake in preheated oven 55 to 60 minutes or until done. DON'T OVERBAKE!
Top browns and cake tester inserted into center will come out with a few crumbs on it.
Remove cake to a wire rack to cool for 15 minutes, then invert onto a wire rack and cool to room temperature.