Preheat oven to 350. Spray a 9×9 or 11×7 inch baking dish with non-stick cooking spray.
In a small saucepan, bring apple cider to a boil over medium-high heat. Reduce heat to medium and simmer until cider is reduced by half ( so you have 1/2 cup), about 10-15 minutes. Set aside to cool.
In a small bowl, sift flour, baking soda, baking powder, salt, cinnamon and nutmeg.
In the bowl of a mixer, or with a hand mixer, cream together butter and sugar until light and fluffy. Add in egg, almond extract, and cooled apple cider until creamy. Add dry ingredients to wet ingredients and mix just until combined. Stir in chopped apples and raisins.
Prepare topping by stirring together flour, sugar, and cinnamon. Cut in butter until it is pea-sized and the mixture resembles coarse crumbs.
Spread batter into prepared baking dish. Sprinkle with crumb topping.
Bake for 25-30 minutes or until the cake is cooked (keep in mind that if you are inserting a cake tester the crumb topping appears wet when you pull the tester out)
Let cool completely before cutting.