Cake:Preheat oven to 180 degrees C. Lightly coat a 20cm round cake tin with cooking spray.
Sift together the flour, sugar, baking powder, bicarb soda and salt in a large bowl. In a separate bowl whisk together the egg, yoghurt, butter and vanilla essence. Stir the egg mixture into the flour until well moistened. Toss the raspberries with the brown sugar in a small bowl.
Pour 2/3 of the batter into the cake tin and sprinkle with the raspberries and almonds. Spoon the remaining batter over the raspberries.
Bake in preheated oven until cake springs back when lightly touched; 35 to 40 minutes. Set aside to cool.
Glaze: Stir together the sugar, milk and vanilla essence until smooth. Drizzle glaze over the cooled coffee cake. Serve at room temperature.