Preheat oven to 350°F (177°C). Spray a 9-inch baking pan* (see recipe note) with nonstick spray.

Mix the sugar and flour together. Using a pastry cutter or fork, work the butter into the dry ingredients until the mixture resembles coarse crumbs. This takes a few minutes. Fold in the almonds. Set aside to use in step 4.

Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined and creamy, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Scrape down the sides and up the bottom of the bowl as needed. Add the egg and vanilla extract and beat until combined. Add the dry ingredients and begin beating on low speed. With the mixer running, slowly pour in the buttermilk. Finally, add the chocolate chips. Beat on low until everything is combined. Avoid over-mixing. Using a large spoon or silicone spatula, gently fold in the raspberries. They’ll break a little bit, but try to be extra careful.

Spread the batter into the prepared baking pan. Top with the streusel. If you have any extras, dot the top of the cake with a few raspberries and chocolate chips.

Bake for about 45-46 minutes if using an 8-inch or 9-inch baking pan, though that time changes if you used a different size baking pan. That time is a guideline; the cake is done when a toothpick inserted in the middle comes out clean. If the cake is browning too quickly on top, loosely tent with aluminum foil as it bakes.

Remove from the oven and allow to cool for at least 10 minutes before slicing and serving. You can also let the cake cool completely before slicing and serving.

Cover leftovers tightly and store at room temperature for 3 days or in the refrigerator for up to 1 week.