Adapted from Great American Desserts
3 cups flour
1 teaspoon baking powder
2 teaspoon baking soda
½ teaspoon salt
2 sticks butter, softened, plus more for buttering pan
2 cups sugar
1 ½ teaspoons vanilla
½ teaspoons pure almond extract
5 eggs, at room temperature
4 ounces white chocolate, melted and still warm
1 cup sour cream
White chocolate glaze:
4 ounces white chocolate, coarsely chopped
½ c heavy cream
Preheat oven to 350º. Butter and sugar the bundt pan or spray with Baker's Joy.
In a bowl, sift together the flour, baking powder, baking soda and salt.
Put the butter and sugar in a bowl and cream together using a mixer fit with a paddle attachment (if available) on medium speed until light and fluffy.
Add the vanilla and almond extracts and the eggs, one at a time, beating just until incorporated. Slowly beat in the melted white chocolate. Scrape down the bowl.
Add the flour mixture to the butter mixture in thirds, alternating with the sour cream. Beat just until combined. Place the batter in the prepared pan and smooth the top.
Bake for 55 to 60 minutes. The top will be brown, and a toothpick inserted in the center will come out with a few crumbs on it. Remove the cake to a wire rack to cool for 10 minutes, then remove from pan and let cool to room temperature.
Make the white chocolate glaze:
In a microwave safe bowl, heat the white chocolate with l/2 cup heavy cream in a microwave for 30-second intervals, stirring after each interval, until smooth. Let the ganache cool for about 10 minutes, then drizzle and spread over cake with pastry brush.
If you want more of a drizzle than a glaze, double the amount of white chocolate to 8 ounces.
Transfer the cake to a serving plate and garnish with berries if desired.