Ingredients

1¾cupsall-purpose flour,spoon and leveled

½tspbaking powder

½tspsalt

1cupbutter,(2 sticks) unsalted, softened to room temperature

1cupgranulated sugar

4large eggs,at room temperature

½cupsour cream,full-fat, at room temperature

1½tsppure vanilla extract

vanilla bean seeds,(scraped from ½ vanilla bean)

½tspalmond extract,optional but recommended

½cupfresh raspberries

2tspgranulated sugar

1½cupsconfectioner’s sugar

1tbspheavy cream,or milk

Preparation

Preheat the oven to 350 degrees F and generously grease a mini bundt cake pan.

Whisk the flour, baking powder, and salt together in a large bowl. Set aside.

With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed for about 2 minutes until creamy.

Scrape down the sides and up the bottom of the bowl as needed.

With the mixer running on low speed, add the eggs one at a time, then add the sour cream, vanilla extract, vanilla bean, and almond extract, if using.

Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.

With the mixer running at low speed, slowly add the dry ingredients. Beat everything just until incorporated.

Do not over-mix. the batter will be very creamy and thick with lots of vanilla bean specks.

Spoon batter into pan, filling each bundt cake cavity ⅔ full.

Bake for 20 to 25 minutes or until the cakes are lightly golden and spring back when lightly poked with your finger.

Remove from the oven and allow to cool inside the pan for 5 minutes.

Carefully invert the pan on the counter or wire rack.

Give the pan a little shake so the cakes release.

Allow the bundt cakes to cool completely on a wire rack before icing and serving.

Toss the raspberries and granulated sugar together. Vigorously stir to break up the raspberries.

Allow to sit for 5 minutes as the raspberries let out their juices. Use a small food processor for this step, if desired.

Strain the raspberries through a fine-mesh sieve over a medium bowl.

Use a spoon to press them through, extracting all the juices and removing the seeds. There should be about 3 tablespoons of juice.

Whisk in the confectioners’ sugar and heavy cream.

Add a little more confectioners’ sugar to thicken or more cream to thin, if desired.

Drizzle over the cooled pound cakes.