1Heat oven to 350ºF. Grease 9-inch square pan. In small bowl, mix 1/3 cup flour and 1/4 cup sugar. Cut in firm butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in almonds.
2In large bowl, beat all coffee cake ingredients except almond paste and raspberries with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
3Spread half of batter in pan. Sprinkle with half each of the almond paste, raspberries and streusel. Repeat with remaining batter, almond paste, raspberries and streusel.
4Bake about 50 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.