Powdered sugar (icing sugar or confectioner's sugar) for topping

Preheat the oven to 350°. Spray a 9-inch springform pan or a 9-inch pie plate with cooking spray and line the bottom with a parchment paper (cut into a circle shape).

In a small bowl, combine flour, baking powder, and salt and set aside.

Using a standing mixer or handheld mixer, in the bowl, beat the butter and sugar until combined. Add in the eggs, vanilla, and almond extract.

Add in the milk and slightly mix, and then the dry ingredients, and mix, scraping the sides of the bowl between additions if needed.

Gently fold in ½ cup of the raspberries into the batter until just combined.

Pour the cake batter into the springform pan, then layer the remaining 1 3/4 cups of whole raspberries evenly on top (there will be a lot). Don’t allow the raspberries to touch the edge of the pan.

Bake for 25-30 minutes, until a toothpick inserted into the cake comes out clean. Let the cake cool in the pan for at least 20-30 minutes before serving.

Dust with powdered sugar over top after cooling.

Slice and serve with a scoop of vanilla ice cream or fresh whipped cream!