1Heat oven to 350°F. Spray 9-inch round or square pan with baking spray with flour.
2In medium bowl, beat 3/4 cup milk, 1/2 cup melted butter, the vanilla, 1/2 teaspoon almond extract and the egg with wire whisk or spoon until well blended. Stir in flours, granulated sugar, baking powder and salt. Gently fold in raspberries. Spread in pan. Sprinkle almonds evenly over batter.
3Bake 30 to 35 minutes or until top is light golden brown and toothpick inserted in center comes out clean. Cool 10 minutes.
4In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake.