Almond Raspberry Breakfast Cake

1/2 cup butter or margarine, softened
 1 cup sugar
1 egg
 1 tsp. vanilla extract
 1 tsp. almond extract
 1 cup milk
2 cups flour
 2 tsp. baking powder
 1/2 tsp. baking soda
1 tsp. salt
2 cups raspberries

 Topping
1/2 cup ground almonds
1/3 cup sugar
1 tsp cinnamon
1/4 cup butter or margarine

 Preheat oven to 350. Grease a 9x9 or equivalen round cake pan with cooking spray. In a mixing bowl, beat together the butter or margarine, sugar, vanilla extract, almond extract,and milk. Add the flour, baking powder, baking soda, and salt. Beat all together. Fold in the raspberries. Pour the batter into the greased pan. In a small mixing bowl, combine the dry ingredients for the topping. Cut in the butter with a fork or pastry blender.Sprinkle the topping over the batter in the cake pan. Bake for 30-35 min, or until toothpick comes out clean.