In a large bowl combine flour, sugar, baking powder, baking soda, cinnamon and salt. Set aside.
2 cups flour, ¾ cup sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon salt
In another bowl combine eggs, vanilla, butter and milk.
2 eggs, 1 teaspoon vanilla, ⅓ cup salted butter, ½ cup milk
Combine wet ingredients with dry ingredients.
Gently fold in raspberries.
2 cups raspberries
Pour cake mixture into a greased 8 x 8 inch pan.
Crumb Topping
In a bowl combine almonds, cinnamon and brown sugar.
⅓ cup sliced almonds, ½ teaspoon ground cinnamon, ⅓ cup brown sugar
Spread crumb topping evenly over cake batter.
Bake in a preheated 350 degree oven for 55-60 minutes.
Notes
You may use a larger sized pan (9 x 13 inch). Reduce cooking time to 45 minutes. Check for doneness with a toothpick. Bake for an additional 5 minutes if cake is not fully baked.