Preheat the oven to 350°F (175°C). Spray an 8-inch round cake pan with cooking spray.

In a bowl, combine raspberries and brown sugar. Set aside.

In a large bowl, mix flour, white sugar, baking soda, baking powder, and salt. In another bowl, combine sour cream, melted butter, 1 teaspoon vanilla extract, and egg. Add the wet ingredients to the flour mixture and stir just until moistened.

Spoon 2/3 of the batter into the prepared pan. Spread the raspberry mixture evenly over the batter. Spoon the remaining batter over the raspberry mixture. Top with sliced almonds.

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

In a small bowl, combine confectioners' sugar, milk, and 1/4 teaspoon vanilla extract. Stir well. Drizzle the glaze over the cake. Serve warm or at room temperature.