Grease and flour a Bundt pan (I spray mine with Baker's Joy). Set aside and preheat oven to 350°.

Melt the 1 cup of white chocolate in a glass bowl in the microwave at half power, stirring every 30 seconds. Set aside to cool.

Whisk together flour, sugar, salt, baking powder, and soda in a large mixing bowl. Add buttermilk, butter, applesauce, eggs, and extracts. Beat for 2-3 minutes with an electric mixer till smooth.

Pour about one third of the batter into a small bowl. Stir in the raspberries and the 1 tablespoon of flour. Add the melted chocolate to the remaining white batter.

Spread 1/3 of the white batter into the bottom of the Bundt pan. Spoon the pink batter over that. Add the remaining white batter. Swirl with a butter knife or the handle of a spoon.

Bake at 350° for about 45-50 minutes. Let cool 5-10 minutes in the pan, then invert onto a cooling rack. Cool completely, then frost with Raspberry Cream Cheese Frosting.

For frosting, beat cream cheese till smooth. Beat in butter, salt, vanilla, and raspberries. Add enough powdered sugar to make a creamy frosting.