Preheat oven to 180 degrees C. Spray a 20cm round cake tin with cooking spray.
Combine raspberries and brown sugar in a bowl. Set aside.
In a large bowl, combine flour, sugar, bicarb soda, baking powder and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared tin. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
Bake for 40 minutes, or until a knife inserted in centre comes out clean. Let cool for 10 minutes on a wire rack.
Combine icing sugar, milk and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.