Use a fork to combine topping ingredients and mix until coarse crumbs form. Divide and set aside.
Preheat oven to 325 degrees. Butter and lightly flour 13” x 9” porcelain or glass baking pan. Sift flour, baking powder, salt and baking soda into med bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add both sugars to butter and mix until well blended. Beat in eggs, one at a time. Add almond extract and vanilla. In a small bowl, blend sour cream and buttermilk. Add buttermilk-sour cream mixture and dry ingredients to large bowl by alternating and blending until thoroughly combined. Pour half of cake batter in prepared pan. Sprinkle half of topping and cover with raspberries. Pour remaining batter over first half; sprinkle with remaining topping. Bake about 75 min until top is golden brown and toothpick/skewer comes out clean in center. Cool cake completely in pan, on rack. Cover and store at room temperature.