To make the crumb topping, whisk flour, sugar, and salt in a medium bowl. Add butter; using your fingertips, work butter into dry ingredients until large, moist crumbs begin to form. Refrigerate topping until ready to use.
Preheat oven to 350°. Coat a 9-inch springform pan with nonstick spray.
To make the cake, in a medium bowl, whisk flour, cornmeal, baking powder, baking soda, and salt; set aside.
Using an electric mixer on medium speed, beat ¾ cup sugar and butter in a medium bowl until light and fluffy, 3–4 minutes. Beat in vanilla and almond. Add eggs one at a time, beating to blend between additions until mixture is pale and fluffy, 3–4 minutes longer.
With mixer on low speed, add dry ingredients to bowl in 3 additions, alternating with milk.
Pour half the batter in the pan.
Whisk remaining 3 Tbsp. sugar and cinnamon in a small bowl; sprinkle evenly over batter in pan. Spoon remaining batter over; smooth top.
Pour raspberries evenly over batter. Sprinkle crumb topping over raspberries.
Bake cake until top is golden brown and a tester inserted into the center comes out clean, 60 minutes. Let cool completely in pan.