Preheat your oven to 350°F (180°C) and prepare an 8 or 9-inch springform pan by buttering and dusting with flour.
In a large mixing bowl, whisk together the large eggs, additional yolk, buttermilk, sour cream, canola oil, and vanilla extract until smooth.
In another bowl, combine all-purpose flour, 1 cup of granulated sugar, almond flour, baking powder, salt, and baking soda; mix on low speed for about 30 seconds.
Gradually add the softened unsalted butter to the dry mixture and mix until it resembles coarse sand.
Pour half of the wet mixture into the flour mixture and blend on low for about 30 seconds, then increase to medium speed.
Add the remaining wet ingredients and beat on medium speed for an additional 20 seconds.
Gently fold in the fresh raspberries.
Pour the batter into the prepared springform pan and smooth the top, then sprinkle with reserved granulated sugar.
Bake for 35-45 minutes, rotating the pan halfway through, until golden brown and a toothpick inserted comes out clean.
Cool the cake in the pan for about 20 minutes, then remove from the pan and cool completely on a wire rack.
