Step 1: Preheat your oven to 350°F (175°C). Grease a 10-inch Bundt pan generously with butter or non-stick spray. Dust lightly with flour, tapping out any excess to ensure the cake releases easily after baking.

Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: In a large mixing bowl or the bowl of a stand mixer, cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. This step is crucial for a moist and airy texture.

Step 4: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is well mixed.

Step 5: Mix in the vanilla bean paste (or scraped vanilla bean seeds) until fully incorporated.

Step 6: On low speed, alternate adding the flour mixture and milk to the batter, beginning and ending with the flour. Add the sour cream and mix until the batter is smooth and creamy. Be careful not to overmix, as this can make the cake dense.

Step 7: Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.

Step 8: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden brown, and the top should spring back lightly when touched.

Step 9: Allow the cake to cool in the pan for 10-15 minutes. Gently run a knife around the edges to help release the cake. Invert the Bundt pan onto a wire rack and let the cake cool completely.

Step 10: While the cake cools, prepare the almond glaze. In a small bowl, whisk together the powdered sugar, milk (or cream), almond extract, and vanilla extract until smooth. The glaze should be thick yet pourable; add more milk if needed to reach your desired consistency.

Step 11: Drizzle the almond glaze generously over the cooled cake, allowing it to cascade down the sides. If desired, sprinkle sliced almonds over the top for added texture and decoration.