Cake
1/4 cup chopped almonds
1 cup granulated sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) sour cream
1 (16 ounce) can red raspberries
2 tablespoons tapioca

Sprinkle almonds over the bottom of a greased 9-inch springform pan; set aside. In a small saucepan combine raspberries and tapioca, warming gently until slightly thickened. Cool.

In a mixing bowl, cream sugar, butter and vanilla extract; beat on medium speed for 1 to 2 minutes. Add eggs, one at a time, beating well after each addition. Combine dry ingredients into sifter; add sifted dry ingredients to batter alternating with sour cream. Mix well. Spread 3 cups of the batter into bottom of pan over almonds. Spoon raspberry mixture over batter. Top with remaining batter. Sprinkle topping over batter. Bake at 350 degrees F for 70 to 75 minutes or until wooden pick inserted near the center comes out clean.

Cool in pan on wire rack for 15 minutes. Remove sides of pan. Serve warm.

Yields 12 servings.

Topping
1/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup chopped almonds
1/4 teaspoon vanilla extract
2 tablespoons butter

Combine flour, sugar, almonds, vanilla extract and butter in a food processor bowl; mix until crumbly.