Preheat oven to 350°F (175°C)
Grease a 12-cup bundt pan with flour-containing pan spray and set aside
Cream softened butter and granulated sugar until fluffy and pale yellow
Add 1 cup melted sour cream, milk, 2 tsp vanilla extract, and 1 tsp almond extract, mixing to combine
Spoon half the batter into the prepared pan
Create 3–4 slots in the center of the batter using a knife
Spoon ¼ cup raspberry preserves over the surface in the slots, then dot with tablespoonfuls of the remaining preserves
Gently swirl using a toothpick, then pour the remaining batter on top
Bake 45–50 minutes, until a toothpick inserted in the center comes out with toppings from the preserves
Cool 10 minutes in pan, then invert onto a wire rack and chill 10 minutes before glazing
Churn 2–3 tbsp heavy cream in a pot (160°F), pour over chopped white chocolate (4 oz) and let sit 45 seconds
Stir until smooth, then drizzle glaze over the cooled cake and let set 15 minutes