Preheat the oven to 350°F (177°C). Grease and lightly flour a 9-inch springform pan.

Whisk the flour, baking powder, baking soda, and salt together. Set aside.

In a large bowl using a hand mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, vanilla extract, and almond extract. Beat on medium-high speed until combined. The mixture may look curdled; that’s ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until smooth. Do not overmix. The batter will be thick. Spread into prepared pan. Set aside.

With a fork, mix the flour, brown sugar, and cinnamon together for the crumb topping. Stir in the melted butter until crumbs form.

Dot raspberries all over the top of the cake batter. Sprinkle the crumbs and sliced almonds on top.

Bake for 35-40 minutes. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.

Remove the cake from the oven and set on a wire rack. Allow to slightly cool for a few minutes before slicing. I suggest serving with a dusting of confectioners’ sugar!

Cover leftover cake tightly and store in the refrigerator for up to 5 days.