Preheat the oven to 375℉. Grease and line an 8 inch baking pan with parchment paper.

Beat the ¾ cup of sugar and ¼ cup softened butter in a large bowl. Add milk, egg, and almond extract. Beat until well mixed. Remove mixer and add flour, baking powder, salt, and nutmeg. Stir until just combined. Fold in the raspberries.

In a small bowl, combine the brown sugar, chopped nuts, and a pinch of salt. (Reserve the butter for the time being)

Spread about half the cake batter into the prepared pan. Sprinkle half of the sugar and nut mixture on top. Carefully spread the remaining batter on top of the sugar and nuts (it is a thicker batter so do your best!).

Cut the two tablespoons of butter into the remaining sugar and nuts until coarse crumbs form. Sprinkle this mixture over the top of the coffee cake.

Bake for 35-40 minutes or until a wooden pick inserted in the center comes out clean.