Raspberry and Almond Cake

Preheat oven to 350°F (175°C) and grease a rectangular baking pan.

Mix dry ingredients (flour, baking powder, salt) in a bowl.

In another bowl, cream together butter and sugar until light and fluffy.

Beat in eggs one at a time, then add vanilla extract.

Alternately add dry ingredients and milk to the wet mixture, stirring until just combined.

Pour batter into prepared pan.

Arrange fresh raspberries on top of the batter, pressing them in slightly.

Sprinkle sliced almonds over the raspberries.

Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.

Cool in pan for 10 minutes before serving.