• Preheat the oven to 375° F.
• Lightly coat a 9-inch sprigform pan or round cake pan with non-stick cooking spray.  I prefer coconut oil spray for baked goods.   If using a cake pan, cut a sheet of parchment paper the same diameter as the bottom of the cake pan for easier removal of the cake.  Spray the parchment with cooking spray.

Make the almond streusel topping:

• In a medium bowl, combine the brown sugar, granulated sugar, flour, cinnamon, salt, softened or melted butter and sliced almonds.  Mix with a fork until combined.  Refrigerate until needed.

Prepare the Almond Berry Cake:

• In a large bowl, beat the butter, then add the sugar and cream together until light yellow and fluffy (about 3 minutes).  Add the egg and continue to beat until fully incorporated. Add the almond extract and vanilla extract and mix well.
• Add one cup of flour, along with the baking powder and salt.  Mix together until a cake batter forms.  Add the almond milk and mix it in, then add the remaining one cup of flour to the batter.  Beat just until combined.  Fold the berries into the batter with a spatula.
• Pour the cake into the prepared pan.  bake for 50 to 55 minutes.  Test for doneness with a skewer.  The cake is finished when a skewer comes out clean.
• While the cake is baking, prepare the almond glaze.  In a small bowl, whisk together the powdered sugar, almond and vanilla extract and milk until smooth and drippy.  If the mixture is too thick and not drippy, add 1/2 tablespoon more milk.
• Once the cake is baked, cool the cake on a wire baking rack in the pan for 1 hour until completely cooled.  Drizzle the glaze onto the cake once it is fully cooled.
• Top with additional fresh mixed berries if desired.