Combine raspberries and brown sugar in a bowl.

Set aside.

In a large bowl, combine flour, sugar, baking soda, baking powder, and salt.

Make a well in the flour mixture and add sour cream, butter or margarine, 1 teaspoon vanilla, and egg.

Stir just until moist.

Spoon 2/3 of the batter into the prepared 8 inch round cake pan with cooking spray.

Spread raspberry mixture evenly over the batter.

Spoon remaining batter into pan.

Top with almonds.

Bake for 40 minutes, in an 350 degree oven.

Or until a wooden pick inserted in center comes out clean.

Let cool for 10 minutes on a wire rack.

Invert onto a serving dish.

Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla.

Stir well.

Drizzle glaze over cake.