Entirely Elizabeth

For the Bundt Cake
2 Preheat oven to [wprm-temperature value="350" unit="F"] and center the oven rack.
1 Prepare the bundt pan by generously greasing every inch of it with softened butter and then coating with 2 tablespoons of flour. Shake out any excess flour and refrigerate the bundt pan until the batter is finished.
10 In a small bowl toss together your raspberries and 2 tablespoons of flour, set aside.
3 Sift together the all purpose flour, baking powder, and salt. Set aside.
4 Using a stand mixer or hand mixer, beat the unsalted butter on high speed until smooth and creamy- about 1 minute.
5 Add in the granular sugar and beat on high speed until creamed together- about 2 minutes.
6 On medium speed, beat in one egg at a time, scraping down the bowl between each addition, until all three eggs are fully incorporated- about 3 to 4 minutes.
8 Add in the almond extract and beat until combined.
7 On low speed alternate adding the dry ingredients with the buttermilk exactly like this: dry ingredients, buttermilk, dry ingredients, buttermilk, dry ingredients. Each addition should be just combined and not overmixed.
9 Using a spatula and a light hand, fold in the chopped white chocolate and then the floured raspberries. Fold the batter no more than 6 times.
11 Pour batter into the prepared bundt pan and smooth it out until evenly distributed.
12 Bake for 45 to 55 minutes or until a toothpick inserted into the cake comes out clean. 
13 Once done, remove the bundt cake from the oven and allow it to cool for 15 minutes inside the pan.
14 Lighly shake the bundt pan to help loosen the cake. Invert the bundt cake onto a wire rack or serving dish. Allow the cake to cool completely.
For the Topping
15 In a small bowl whisk together the powdered sugar and heavy whipping cream. If it is too loose add more powdered sugar and too thick and more heavy whipping cream.
16 Drizzle over the cool bundt cake. Slice and serve.