Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
Step 2: Cream together the softened butter and 3/4 cup sugar until light and fluffy, about 3-4 minutes. Add the egg, sour cream, vanilla, and almond extract. Mix until combined.
Step 3: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add to the wet mixture, mixing until combined.
Step 4: In a separate bowl, beat the cream cheese with 1/4 cup sugar and the egg until smooth and creamy.
Step 5: Pour half of the cake batter into the prepared pan. Dollop the cream cheese filling, followed by raspberry jam, and then the remaining batter.
Step 6: Sprinkle the sliced almonds on top of the batter.
Step 7: Bake for 40-45 minutes or until a toothpick comes out clean.
Step 8: Cool the cake for 10 minutes before transferring to a cooling rack. Prepare the glaze by whisking together powdered sugar and milk, and drizzle over the cooled cake.
