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In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg, sour cream, butter and vanilla. Stir into dry ingredients jus until moistened. Spoon half of the batter into a greased and floured 8 inch round baking pan. Top with raspberry mixture. Sppon remaining batter over raspberries; sprinkle with almonds. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, combine the icing ingredients; drizzle over coffee cake. Serve warm.
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