Preheat oven following baking chart in techniques section. Spray pan with vegetable pan spray.
In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time; beat thoroughly. Add extracts; beat well. Combine flour, baking soda and salt. Add flour mixture alternately with sour cream; beat well. Stir in white chocolate and almonds. Pour batter into prepared pan.
Refer to baking chart in techniques section for baking times and temperatures for specific pans. Let cake cool in pan on wire rack 15 minutes. Turn pan over onto wire rack to release cake. Cool completely.
Makes about 7 cups batter.