Preheat your oven to 325 degrees F. Spray a 10 or 12 cup bundt pan with nonstick spray. Coat the inside of the pan with granulated sugar. Set aside.

In a medium size mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth.

Add the sugar and grapeseed oil and continue to beat on medium-high speed until light in color and fluffy in texture, about 2 to 3 minutes.

Add the eggs, one at a time, making sure to scrape down the sides and bottom of the bowl in between additions. Stir in the vanilla bean paste.

Continue to beat on medium-high speed for about 2 minutes, until the mixture gets smooth in texture and slightly bigger in volume.

With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 of the buttermilk, another 1/3 of the flour, the second half of the buttermilk, and then the remaining flour mixture. Stir until just combined.

Gently fold in the raspberries.

Pour the batter into the prepared pan and bake for 60 to 65 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

Remove from oven and place the bundt pan on a cooling rack to cool completely. Allow the cake to cool for about an hour, until it’s room temperature, before inverting the cake on a cake stand. Allowing the cake to cool completely in the pan helps the cake to release from the sides cleanly when it’s time to take the cake out.

Puree the raspberries in a blender or food processor. Strain the mixture to remove the seeds.

In a medium size mixing bowl, stir together the raspberry juice, powdered sugar and cream cheese.

Drizzle over the bundt cake.