Preheat oven to 350 degrees (F).
Grease and flour an 8-inch square glass casserole dish (OR use a larger one, but double the ingredients; I use a Pyrex 10 x 15-inch dish that my mother gave me, but then I double the recipe to feed more people.) OR, line an 8-inch round cake tin with parchment paper.
Mix raspberry jam, brown sugar, 1-1/2 teaspoons butter, and 1 teaspoon of flour along with some of the raspberries in a bowl. Keep this on hand for later in the recipe.
Next, find a larger bowl to combine all of the dry ingredients (flour, sugar, baking powder, salt).
Mix your melted butter with the eggs and add the teaspoon of vanilla.
Add the egg and butter mixture to the dry ingredients and stir until combined.
Put half the batter in your pan. Take your raspberry mixture and carefully spoon it, as evenly as possible, onto the batter. Then put the rest of the batter on top.
Find your sliced almonds and sprinkle these in a pleasing arrangement across the top of the batter.
Set your timer for somewhere between 23 - 28 minutes, but only remove from the oven when a fork inserted into the center of your cake comes out clean. If you double the ingredients you may need to bake longer.
Combine the glaze ingredients; if they become stiff, add tiny amounts of water or milk until the frosting is the desired consistency.
Drizzle the glaze over a warm (but not hot) cake.
Serve with fresh raspberries, whipped cream, a pot of tea or coffee, or all of the above.
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