Preheat the oven to 350°F (180°C). Grease you bundt pan on all sides and grooves and also dust with a little flour and sugar (just to guarantee easy release).
In a medium sized bowl, mix the brown sugar, ground almonds, cinnamon, cardamom and nutmeg for the streusel filling, set aside.
In a large bowl, using a stand mixer with a paddle attachment or a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs one after another and mix well after each addition. Beat in the vanilla.
In another large bowl, stir together flour with baking powder, and salt. In another bowl, mix the milk and sour cream together.
Beat in the flour mix alternating with the milk/sour cream mixture into the batter until just combined.
Divide the batter into thirds. Add 1/3 of the batter to bottom of greased bundt pan and spread out evenly. Sprinkle with 1/3 of the spiced streusel mixture. Add another layer of batter, making sure to spread evenly to edges of pan. A knife or back of spoon works well. Sprinkle again with 1/3 of the streusel mix and then finish with remaining batter, spreading out evenly. Reserve 1/3 of the streusel topping for garnish after glazing. Bake for 45-50 minutes or until a skewer inserted into the cake comes out clean.
Let the cake cool down in the pan for about 15 minutes, then carefully remove and let cool down completely on a wire rack.
To make the glaze, in a pourable measuring cup, stir together the rose water and raspberry spread, then, in additions, stir in the icing sugar until you have a thick but pourable glaze. Drizzle overtop cooled bundt cake.