In a large mixing bowl, cream the butter and sugar together until light and fluffy.

Beat in the sour cream, then add the eggs, vanilla, and raspberry extract, mixing until smooth.

Add the flour, baking powder, and salt, and mix until smooth. This is a lot of batter, so if you’re using a deep bowl like the one shown, you may want to use a spoon or rubber spatula to stir the batter up from the bottom and sides of the bowl to ensure everything is mixed evenly.

Spoon enough batter into the prepared pan to cover the bottom about ½ inch deep. This helps keep the raspberries from sinking to the bottom and sticking to the pan.

Stir the white chocolate into the remaining batter, then gently fold in the raspberries.

Pour the remaining batter into the Bundt pan.

Bake in the center of the oven for 85 minutes, or until a toothpick inserted into the cake comes out clean.

Remove from the oven and let cool for 10 minutes.

Loosen the cake from the sides of the pan with a butter knife or icing spatula, then turn it out onto a wire rack to cool completely.

Heat the heavy whipping cream until steaming, then pour it over the white chocolate. Stir until the chocolate is melted and smooth.

Drizzle the ganache over the cooled cake.