Raspberry Almond Coffee Cake in 1 Hour

Instructions:

1. In a medium bowl, combine the flour, almond meal, brown sugar, cinnamon, and salt. Cut in the cold cubed butter using a pastry cutter or fingertips until the mixture resembles coarse sand with pea-sized lumps. Stir in the almond extract and refrigerate.
2. Cream together the softened butter and granulated sugar until pale and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
3. In a separate bowl, whisk the flour, baking powder, and salt. Gradually add the flour mixture to the butter mixture, alternating with the sour cream, stirring just until combined.
4. Grease a 9x9 inch baking pan and line with parchment paper. Spread half of the cake batter into the bottom of the pan.
5. Toss the raspberries with 2 tablespoons of granulated sugar and scatter them evenly over the bottom batter layer.
6. Top with the remaining batter, smoothing gently with a spatula, and sprinkle the chilled almond crumble generously over the top.
7. Bake at 350°F (175°C) for 35-45 minutes until a toothpick inserted into the center comes out clean.