Cut in the butter until the mixture resembles large crumbs.
Stir in half the almonds. Store in the refrigerator.
Cake
Preheat the oven to 350°F. Grease and flour a 9 or 10-inch springform pan.
Stir together the four baking powder, and salt in a medium bowl.
Beat the butter and sugar together until light and fluffy.
Add in the egg and vanilla, then beat well for another two minutes.
Alternate between adding the flour mixture and the sour cream, beginning and ending with the flour.
Pour half the batter into the pan, then top with half the crumbs and half the raspberries.
Add the remaining batter over the crumbs and raspberries, then finish with the remaining crumbs and raspberries. Top with the remaining almonds from the crumbs.
Bake for about 40 - 50 minutes, covering with aluminum foil halfway through. The cake is finished when you can insert a toothpick through the middle and no crumbs stick.
Top with a generous using of powdered sugar.
Notes
Use room temperature ingredients only.
You can swirl ¼ cup of raspberry jam in each layer of the cake batter for more raspberry flavor.
Covering with aluminum foil to prevent the almonds and raspberries from burning.