Preheat your oven to 350°F. Grease a 9-inch springform pan well.

In a medium bowl, combine 1/2 cup all-purpose flour and 1/3 cup packed brown sugar. Cut in 1/4 cup cold, cubed unsalted butter until crumbly. Stir in 1/3 cup sliced almonds.

In a mixing bowl, beat 1/2 cup softened unsalted butter and 3/4 cup granulated sugar together until light and fluffy.

Add 2 large eggs one at a time, beating well after each addition, then stir in 1 tsp almond extract.

In a separate bowl, whisk together 2 cups all-purpose flour, 1.5 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp kosher salt. Alternately add the dry ingredients and 1 cup sour cream to the butter mixture.

Pour half of the batter into the prepared pan and smooth the top. Scatter half of the raspberries over the batter and sprinkle half of the streusel mixture on top.

Repeat the process with the remaining batter, raspberries, and streusel.

Bake for 42 to 45 minutes or until a toothpick inserted comes out clean.

Cool the cake in the pan for 15 minutes. Whisk together 3/4 cup powdered sugar and 2 tbsp milk, then drizzle over the cake.

Serve warm or at room temperature.