Preheat over to 350°F
Spray an 8" round cake pan with cooking spray

Combine raspberries and brown sugar in a bowl

In larger bowl, combine flour, sugar, baking soda, baking powder, and salt
In small bowl, combine sour cream, butter, vanilla (1tsp), and egg.
Add to flour mixture and stir until just moist

Spoon 2/3 of the batter into the pan.
Spread raspberry mixture evenly over the batter
Spoon remaining batter over the raspberry mixture
Top with almonds

Bake 40 minutes (or until wooden toothpick comes out clean).
Let cool 10 minutes

Icing - combine confectioners' sugar, milk and 1/4 tsp vanilla
Drizzle over cake