Preheat the oven to 350°F. Butter and flour a 9 x 4 x 5 inch non stick loaf pan. Set aside.
Sift together the all purpose flour, granulated sugar, baking powder and salt.
In a separate bowl whisk together the sour cream, melted butter, eggs, vanilla and almond extracts.
By hand mix the wet ingredients into the dry ingredients mixing until fully moistened.
Toss the raspberries with the remaining 1 Tbsp all purpose flour. Gently mix into the batter along with the white chocolate chips.
Spread the batter evenly into the loaf pan. Bounce on the counter a few ties to settle the batter.
Bake for 55-60 minutes until a toothpick inserted into the cake comes back clean. Cool in the pan on a cooling rack.
Dust with powdered sugar before serving.