Streusel Topping

1. Preheat the oven to 350F/180C and line a 9-inch square baking pan with parchment so that the parchment paper overhangs on the sides. This will help you pull the baked cake out of the pan later. Grease the parchment with non-stick baking spray and set aside.
2. In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Use your clean fingers and blend in the butter, and use a spatula to mix it all together to moisten everything. This will take a couple of minutes, you want a wet sand texture, and thick clumps are good. Set it in the refrigerator while you prepare the cake.

Cake

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. In the bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld electric whisk, beat the sugar and butter together for 2-3 minutes, scrape down the bowl after the first minute, then continue mixing. You want a light, fluffy mixture.
3. Add the eggs, one at a time, scraping down the bowl after each addition and making sure the egg is fully combined; there should be no trace of egg yolk. In a separate bowl, mix together the vanilla extract, almond extract, and sour cream.
4. Gently fold in 1/3 of the dry ingredients until just almost combined, then gently fold in 1/2 of the sour cream until just combined, then repeat with 1/3 of the dry, the rest of the sour cream, and finish with the remaining flour. Do not over-mix.
5. In a separate bowl, toss the raspberries and flour together, coating the raspberries helps prevent them from sinking. Gently fold the raspberries into the cake batter; do not over-mix as the raspberries will bleed their color.
6. Add the cake batter to the prepared pan, then drop dollops of raspberry jam on top and use a butter knife to swirl it into the batter.  Sprinkle all of the crumble on top into an even layer. Bake for 40-50 minutes. Since the cake is covered in a crumble, it is best to check by using a toothpick test. Insert a toothpick into the center of the cake, moist crumbs are okay, but if there is any wet batter, the cake will need to cook longer.
7. Let the cake cool on a wire rack for at least 30 minutes before using the parchment overhang to gently and quickly remove it from the pan.

Icing Drizzle

1. In a small bowl, whisk together the confectioners' sugar, milk, vanilla, and almond extracts until combined. Drizzle on top of the cake. Best served the day it is made, but leftovers will last in an airtight container for up to 3 days.