Sour Cream Cake

Preheat oven to 350

Grease and flour rosette or bundt pan

Sift to combine the flour, baking soda, baking powder, and salt into large bowl and set aside

With an electric mixer, beat butter until smooth & fluffy, slowly adding the 2 cups of sugar

Beat this mixture until smooth and creamy, scraping down the sides of the bowl (beat ~5-6 minutes

Slowly add eggs and continue beating mixture until fluffy and doubled in volume

Beat in sour cream, vanilla and almond extract

Remove beaters and using a rubber spatula, fold the batter into the large bowl with the flour mixture

Blend until smooth

Pour half the batter into baking pan, spreading to the edges

Combine 2 TBS sugar, cinnamon, and walnuts and then sprinkle the mixture evenly over the batter

Spread the remaining batter over the walnuts keeping the batter higher at the sides, than at the center

Bake in the center of the oven until top springs back when lightly touched, and the cake pulls away from the sides (50-55 mins)

Let the cake stand at room temperature for an hour before removing the pan

Then place the cake on a serving plate or cake stand

Whisk the milk and confectioners sugar together in a glass bowl until smooth

Top the cake with fresh raspberries and drizzle glaze over the cake