Preheat your oven to 350°F (180°C). Prepare an 8 or 9-inch springform pan by buttering and lightly flouring it. Don’t forget to line the bottom with parchment paper for easy removal!

Whisk together the wet ingredients in a medium bowl or measuring cup: large eggs, egg yolk, buttermilk, sour cream, canola oil, and vanilla extract until thoroughly combined.

Mix the dry ingredients in a stand mixer fitted with a paddle attachment. Combine all-purpose flour, 1 cup granulated sugar, almond flour, baking powder, salt, and baking soda on low speed until well blended.

Add the unsalted butter, one piece at a time, mixing until the texture resembles coarse sand.

Pour in half of the wet ingredients while mixing at medium speed until everything is just combined.

Incorporate the remaining wet ingredients, mixing until barely combined.

Scrape down the sides of the bowl again and fold in the fresh raspberries gently.

Transfer the batter into the prepared springform pan. Sprinkle the top with the remaining 2 tablespoons of granulated sugar and gently tap the pan to release air bubbles.

Bake for 35-45 minutes, rotating the pan halfway through.

Cool the cake in the pan for about 20 minutes before releasing from the springform.

Serve it warm or at room temperature.