Instructions

1. Preheat the oven to 350°F and line the bottom of a 9-inch round pan with parchment paper and generously grease the sides. Set aside.
2. First, make the crumb topping. In a large bowl, add the melted butter, brown sugar, granulated sugar, and almond extract. Use a fork to stir to combine. Add the flour, salt, and almonds and stir until the mixture clumps together. Set aside.
3. Next, make the cake. In a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar together on medium speed until light and fluffy, about 2 minutes.
4. Add the eggs one at a time and beat on low speed, scraping down the bowl between each addition. Add the vanilla and almond extract and beat well.
5. In a separate bowl, whisk together the flour, almond flour, baking powder, baking soda, and salt. With the mixer on low speed, alternate adding in the dry ingredients and the sour cream in 3 additions (you’ll add half the dry, then all of the sour cream, then the other half of the dry). It’s okay if the batter still has a few lumps in it–you don’t want to over mix. Gently fold in the fresh raspberries. Transfer the batter to the prepared pan, using a rubber spatula to spread it into an even layer.
6. Sprinkle the crumb topping all over the batter. If desired, pull a few of the raspberries up to the top so they peek through the crumb topping.
7. Bake until a butter knife inserted into the middle comes out mostly clean (a crumb or two attached is OK!), 40 to 45 minutes. Place the pan on a cooling rack and allow the cake to cool completely in the pan before turning out. Dust the top with powdered sugar if desired and enjoy!