• Preheat oven to 375 degrees and grease a 9x9 baking dish.

Raspberry Puree

• In a food processor or blender, blend raspberries and sugar until smooth. Set aside (if you do not like seeds, strain the puree through a mesh sieve; if seeds are fine, you can skip this step).

Cream Cheese Layer

• Beat cream cheese with sugar until combined. Add in egg and vanilla extract and beat until combined. Set aside.

Coffee Cake

• In a large bowl, sift together flour, sugar, brown sugar, baking powder, and salt. Set aside.
• In a separate bowl, whisk together egg, milk, vanilla extract, and melted butter.
• Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined. Add in sour cream, and fold gently into the batter, stirring until just combined.

Crumb Topping

• Mix sugar, flour, and cinnamon together. Cut in the butter and mix until the topping looks like coarse crumbs.
• Pour the batter into the prepared pan, spreading the batter all the way to the edges. Spread the cream cheese mixture evenly over the batter. Top with raspberry puree, spreading over the cream cheese (Or, using a knife or toothpick, swirl the puree with the cream cheese, if desired).
• Sprinkle the crumb topping over the batter.
• Bake for 40-45 minutes, or until a cake tester comes out clean. Sprinkle with almonds.
• Allow to cool before serving. Enjoy!