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Ingredients

Serves 10 to 12

• FOR THE TOPPING
• 1 cup all-purpose flour
• 2/3 cup packed light-brown sugar
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup sliced almonds, toasted
• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 teaspoon pure almond extract
• FOR THE CAKE
• Vegetable oil cooking spray
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 ounces (about 1 1/2 cups) raspberries
• 2/3 cup blackberry jam
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 1/4 cups granulated sugar
• 1 1/4 teaspoons finely grated lemon zest
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 1 1/4 cups sour cream

Description

Martha Stewart