1/4 cup plus 2 tablespoons sliced almonds, divided
1 cup fresh or frozen raspberries
1 tablespoon coarse sugar
In a small bowl, pour milk over oats; let stand for 30 minutes. In a large bowl, beat almond paste, butter and sugar until light and fluffy. Beat in egg and extract. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with oat mixture. Fold in 1/4 cup almonds.
Pour half the batter into a greased 9x5-in. loaf pan. Sprinkle with raspberries. Top with remaining batter; sprinkle with coarse sugar and remaining almonds.
Bake at 350° until a toothpick inserted in center comes out clean, for 45-55 minutes. Cool for 10 minutes before removing from pan to wire rack.