Creating your own Irresistible Raspberry Almond Crumb Cake can be an enjoyable process when you follow these clear directions:

1. Preheat Oven: Start by preheating your oven to 350°F (175°C). Prepare a 9×13 inch baking dish by greasing it with butter or cooking spray.

2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until creamy and light in color.

4. Add Eggs and Extracts: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla and almond extracts until fully incorporated.

5. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, alternating with the sour cream. Start and end with the dry ingredients, mixing until just combined. Avoid overmixing.

6. Fold in Raspberries: Gently fold in the fresh raspberries, ensuring they are evenly distributed throughout the batter without breaking them apart.

7. Prepare the Crumb Topping: In a separate bowl, combine the brown sugar, oats, sliced almonds, and flour. Add melted butter and mix until crumbly.

8. Pour Batter: Transfer the batter into the prepared baking dish and even it out using a spatula.

9. Add Topping: Evenly sprinkle the crumb topping over the batter, making sure to cover it well.

10. Bake: Place in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

11. Cool: Once done, remove the cake from the oven and let it cool in the pan for about 30 minutes. Then transfer to a wire rack to cool completely.

With these steps, you will be able to create a perfectly baked Irresistible Raspberry Almond Crumb Cake that is sure to impress!