Adjust oven rack to middle position and preheat oven to 375°F. Spray a 9-inch cake pan or tart pan with nonstick spray.
In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, apple pie spice (or cinnamon), and salt. Set aside.
1 cup almond flour, ¾ cup all-purpose flour, 1 teaspoon baking powder, 1½ teaspoons apple pie spice, ¾ teaspoon kosher salt
In a medium bowl, using a hand mixer, beat the butter, brown sugar, and ¼ cup granulated sugar together on medium-high speed until very light and fluffy, about 3-4 minutes.
¾ cup unsalted butter, ½ cup brown sugar, 6½ tablespoons granulated sugar
Scrape down the sides and set the mixer to medium speed. Add the eggs, one at a time, beating after each addition, until each is incorporated.
2 large eggs
Add the vanilla and almond extracts and beat until fully incorporated.
¾ teaspoon pure vanilla extract, ¼ teaspoon almond extract
Set the mixer to medium-high and beat an additional 4-5 minutes or until mixture is very pale yellow and almost doubled in volume.
Carefully mix in the flour mixture just until no visible flour remains.
With a rubber spatula, fold in ¾ cup each of blueberries and raspberries.
1 cup fresh raspberries, 1 cup fresh blueberries
Transfer the batter to the prepared pan and smooth the top of the batter.
Dot the batter with the remaining ¼ cup each of raspberries and blueberries and gently press the berries very slightly into the batter.
Sprinkle the top with the remaining 1½ tablespoon or granulated sugar and the Turbinado sugar.
1½ tablespoons Turbinado
Bake 30-40 minutes or until the cake is a deep golden brown and slightly pulls away from the sides of the pan. The cake should have a crackled top.
Transfer the cake to a cooling rack and allow to cool completely before slicing.
If desired, serve with fresh whipped cream and fresh raspberries and blueberries.
Fresh whipped cream, Fresh raspberries & blueberries