Preheat oven to 350°.
Combine raspberries and brown sugar in a bowl. Set aside.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients in a large bowl. Combine yogurt, margarine, 1 teaspoon vanilla, and egg; add to flour mixture, stirring just until moist.
Spoon two-thirds of batter into an 8- inch round cake pan coated with cooking spray. Top with raspberry mixture. Spoon remaining batter over raspberry mixture; top with almonds.
Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack. Combine powdered sugar, milk, and 1/4 teaspoon vanilla. Drizzle over cake. Serve warm or at room temperature.