In a medium bowl, mash the cream cheese with a spatula to soften and mix. Add the sugar and stir to incorporate. Beat in the egg, orange zest, and orange juice. Stir until mostly smooth and set aside.
For the streusel
In a large bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and almonds. Stir to mix evenly.
Pour in the melted butter and mix until the mixture resembles wet sand. Set aside.
For the cake
In the bowl of a stand mixer, combine the flour, sugar, baking powder, baking soda, and salt. Mix to evenly incorporate.
With the mixer running on low speed, add the butter one tablespoon at a time, allowing each to mix in for 30 seconds before adding the next.
While mixing, combine the eggs, sour cream, and vanilla. Whisk to break up eggs and incorporate into the sour cream.
Pour the wet mixture into the dry ingredients and mix until just incorporated, 2 minutes.
To assemble the cake
Spray the tube pan with nonstick baking spray.
Spread ⅔ of the cake batter in the bottom of the pan. Dollop the cream cheese filling on top and spread evenly. Sprinkle the raspberries over the filling, pressing slightly into the filling. Continue by spreading the final ⅓ of the cake over the raspberries. The batter will be difficult to spread evenly, so do not fret if some raspberries are noticeable.
Bake in a preheated oven 60-75 minutes until a skewer inserted in the cake comes out mostly clean. The cake will have risen and the streusel will be dry.
Remove from the oven and cool in the pan for 1 hour.
Loosen sides of the cake with a knife and remove from tube pan. Cool an additional 2 hours before slicing.