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Preheat the oven to 350F. Butter a 9" round cake or springform pan & dust with flour. Line the bottom with a round piece of parchment paper. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda & salt. Set aside.
In a large bowl, cream together the butter & sugar until light and fluffy.
Add in the eggs & both extracts. Beat until well combined.
Add half of the dry ingredients & fold to combine. Mix in half of the greek yogurt. Repeat one more time, adding and folding in the rest of the dry ingredients & greek yogurt, until combined & smooth.
Scoop half of the batter into the pan. Spread the raspberry jam on top, and lay the fresh raspberries on top.
Scoop the remaining batter on top & spread. Use a knife to gently swirl around, then smooth.
Bake at 350F for 40 mins, until golden & just about done.
In a large bowl, mix together the ingredients for the almond frangipane, except the slivered almonds.
When the base is finished, remove & immediately spread the frangipane topping over the hot cake. Sprinkle with the slivered almonds.
Place back into the oven for 10-15 more mins. Then, toast the almonds by broiling for 1-2 mins.
Let cool for 10 mins in the pan, then carefully remove. Cool completely.
Top with the vanilla bean glaze & powdered sugar.