Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture.

Gently fold in the raspberries.

Pour the batter into the prepared cake pan and smooth the top. Sprinkle sliced almonds on top.

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.