Preheat oven to 350 degrees.
1 8-inch round cake pan lightly oiled or buttered;

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 spread evenly. Top with berry mixture. Spoon 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 and stir well. Drizzle over cake. Serve warm or at room temperature.