Instructions: Combine raspberries and brown sugar in a bowl. Set aside.

Combine flour, sugar, baking powder and baking soda in a large bowl. Combine yogurt, butter, vanilla, and egg in a small bowl; mix well.

Add liquid ingredients to flour mixture, stirring just until moist. Spoon 2/3 of batter into an 8 inch round cake pan coated with cooking spray or lightly buttered; spread evenly. Top with berry mixture. Spoon the remaining batter over berry mixture; top with almonds.

Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Let cool 10 minutes on a wire rack.

Combine powdered sugar, milk and vanilla extract; stir well. Drizzle over cake. Serve warm or at room temperature.

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