• Preheat your oven to 350℉ and line and grease a 9x9 baking pan.

To make the cake batter:

• In one bowl, combine the dry ingredients - flour, baking powder, salt.
• In another bowl, mix together the eggs, granulated sugar, and light brown sugar until combined and smooth. Then mix in the yogurt, almond and vanilla extracts, and vegetable oil.
• Add the dry ingredients into the wet and combine (will be a thick batter).
• Pour into the batter into the prepped 9x9 pan and spread into an even layer.
• Top the batter layer with the 2 cups of fresh raspberries in an even, single layer.

To make the crumb topping:

• Combine all topping ingredients in a bowl and work together with your hands or a pastry cutter until you have a sand-like consistency with some larger butter chunks.
• Bake for 50-55 minutes, until golden brown and a toothpick comes out clean when inserted into the center. Allow to cool in the pan at least 15 minutes before removing. Serve with a sprinkle of powdered sugar if desired!