Stir together the filling in a small bowl and set aside.
Preheat oven to 350 degrees. Generously grease a bundt pan, set aside.
In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. In the bowl of a stand mixer (or with a hand mixer and a large bowl), cream together the butter and sugar until smooth. Add the almond and vanilla extract, stir to combine. Add the eggs one at a time until incorporated.
Alternating between the dry ingredients and the sour cream, add both little by little until the batter is combined. Scrape the sides as needed.
Pour 1/3 of the batter into the bundt pan and smooth. Sprinkle half of the filling. Smooth another 1/3 of the batter on top. Sprinkle the remaining filling. Finish off with the rest of the batter and smooth the top. Bake for 60 minutes or until a toothpick inserted into the middle comes out mostly clean, a few crumbs is okay, wet batter needs longer.
Place bundt pan on a wire rack and let the cake cool for 20 minutes. Carefully flip the cake out onto serving platter and let continue to cool.
While the cake is cooling make the glaze by creaming the cream cheese in a medium-sized bowl with a hand mixer until smooth. Add the powdered sugar and vanilla, mix until combined. Add the butter, and mix. Add in the milk one tablespoon at a time until it forms the consistency you like, it should be thick but pourable.
Drizzle glaze on top of the cake and serve. It's very good served warm, or let it come down to room temperature, enjoy!