Preheat the oven to 350°F (177°C). Generously grease your mini Bundt cake pan with butter or cooking spray to prevent sticking.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set this bowl aside for later.

In another bowl, use a handheld or stand mixer fitted with a paddle or whisk attachment to beat the softened butter and granulated sugar on high speed for about 2 minutes until creamy.

With the mixer on low speed, add the eggs one at a time. After all eggs, include the sour cream, vanilla extract, vanilla bean seeds, and optional almond extract. Beat until well combined.

With the mixer on low speed, slowly add the dry ingredients to the wet mixture, mixing until just combined.

Spoon the batter into the mini Bundt cake pan, filling each cavity about two-thirds full.

Bake the mini cakes in the preheated oven for 20 to 25 minutes until lightly golden and springy.

Remove the pan from the oven and let it cool for 5 minutes, then invert the pan onto a cooling rack and let the cakes cool completely.

In a bowl, toss the fresh raspberries with the granulated sugar and let sit for 5 minutes to release juices.

Strain the mixture through a fine mesh sieve into a medium bowl to extract about 3 tablespoons of juice.

Whisk in the confectioners’ sugar and heavy cream until smooth, adjusting thickness as desired.

Once cooled, drizzle the raspberry glaze over the mini cakes.