Creating the Irresistible Raspberry Almond Crumb Cake can be a fantastic and rewarding process. Follow these simple steps for success:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan or line it with parchment paper.

2. Prepare the Crumb Topping: In a medium bowl, combine the brown sugar, rolled oats, sliced almonds, and a pinch of salt. Mix in melted butter until it resembles coarse crumbs. Set aside.

3. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

4. Cream Butter and Sugar: In another bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

5. Add Eggs and Extracts: Add the eggs one at a time, mixing well after each addition. Then blend in the vanilla and almond extracts.

6. Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined. Be careful not to overmix for a tender cake.

7. Fold in Raspberries: Gently fold in the raspberries, ensuring they are evenly distributed throughout the batter.

8. Pour Batter into Pan: Transfer the batter to the prepared springform pan and smooth the top with a spatula.

9. Add Crumb Topping: Evenly sprinkle the crumb topping over the batter, making sure it covers the surface.

10. Bake the Cake: Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.

11. Cool: Remove from the oven and allow the cake to cool in the pan for about 30 minutes before transferring it to a wire rack to cool completely.

12. Slice and Enjoy: Once cooled, slice the cake and serve. Optional: Dust with powdered sugar for an elegant touch.