Preheat oven to 350° F. Line a square or round 8" baking pan with aluminum foil or parchment paper. Set aside.
In a large mixing bowl, whisk flour, sugar, baking powder, soda and salt.
1 ½ cup all-purpose flour, ½ cup granulated sugar, 2 teaspoons baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
Add half of the raspberries and gently stir in with flour mixture. This prevents the berries from sinking to the bottom of the cake.
1 cup raspberries
In another mixing bowl, whisk buttermilk, almond extract, eggs and oil. Pour into dry ingredients and stir in gently with a wooden spoon or spatula. Make sure there are no pockets of flour in the batter.
¾ cup buttermilk, ½ teaspoon almond extract, 2 large eggs, ½ cup vegetable or canola oil
Pour batter into prepared pan. Tap on the counter to release air bubbles. Place remaining berries on top of the batter.
Bake cake in preheated oven for 32 to 35 minutes or until a toothpick inserted in a few places comes out clean.
Cool cake in pan for 15 minutes. Remove onto a plate.
In a small bowl, mix cream and powdered sugar. Pour over the cake. Let it sit to set.
½ cup powdered sugar, 3 to 4 teaspoons heavy cream
Notes
If you forgot to pull eggs out of the fridge, place them in a bowl (in shells) and cover with warm tap water. Let them sit while you prep the remaining ingredients.
To properly measure flour, fluff it with a whisk in the container, then spoon into a measuring cup (for dry ingredients), then level off the top. Too much flour will result in a dry cake.
To make homemade buttermilk, mix 2 teaspoons of apple cider vinegar with enough whole milk or half and half to make ¾ cup of liquid.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.