Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

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

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the almond extract.

Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined.

Gently fold in the fresh raspberries, being careful not to crush them.

In a small bowl, prepare the almond streusel topping by mixing together the flour, granulated sugar, sliced almonds, melted butter, and almond extract until crumbly.

Pour half of the batter into the prepared cake pan and spread it evenly. Sprinkle half of the almond streusel topping over the batter. Repeat with the remaining batter and streusel, ending with the streusel on top.

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

In a small bowl, whisk together the powdered sugar, milk, and almond extract to make the glaze. Drizzle the glaze over the cooled coffee cake.

Slice and serve the Raspberry Almond Coffee Cake. Enjoy!