Preheat oven to 350°F. Spray a 9-inch baking pan

Make the streusel first: 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.

Make the cake: Whisk the flour, baking powder 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 1-2 minutes. 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. I Bake for about 45-46 minutes if using an 8-inch or 9-inch baking pan.