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Crumb Topping
1/2 cup packed brown sugar 125 mL
1 tbsp butter 15 mL
2 tbsp flour 30 mL
Cake
1 cup flour 250 mL
3/4 cup sugar 175 mL
1/2 tsp baking powder 3 mL
1/4 tsp baking soda 1 mL
1/4 tsp salt 1 mL
1 large egg 1
1/3 cup buttermilk 80 mL
1/3 cup butter, melted and cooled to room temperature 80 mL
1/2 tsp vanilla 3 mL
1-1/4 cups fresh raspberries 300 mL
Crumb Topping
Mix together ingredients to form fine crumbs; set aside.
Cake
In large bowl, combine flour, sugar, baking powder, soda and salt. In another bowl, beat together egg, buttermilk, butter and vanilla until smooth. Pour liquid mixture into flour mixture and stir until dry ingredients are moistened.
Spread batter evenly in greased 8-in/20-cm square baking pan. Place raspberries evenly on top. Sprinkle crumb topping over berries.
Bake at 375°F/190°C for 35-40 minutes or until well browned. Let cake cool on rack until warm.
1/2 cup packed brown sugar 125 mL
1 tbsp butter 15 mL
2 tbsp flour 30 mL
Cake
1 cup flour 250 mL
3/4 cup sugar 175 mL
1/2 tsp baking powder 3 mL
1/4 tsp baking soda 1 mL
1/4 tsp salt 1 mL
1 large egg 1
1/3 cup buttermilk 80 mL
1/3 cup butter, melted and cooled to room temperature 80 mL
1/2 tsp vanilla 3 mL
1-1/4 cups fresh raspberries 300 mL
Crumb Topping
Mix together ingredients to form fine crumbs; set aside.
Cake
In large bowl, combine flour, sugar, baking powder, soda and salt. In another bowl, beat together egg, buttermilk, butter and vanilla until smooth. Pour liquid mixture into flour mixture and stir until dry ingredients are moistened.
Spread batter evenly in greased 8-in/20-cm square baking pan. Place raspberries evenly on top. Sprinkle crumb topping over berries.
Bake at 375°F/190°C for 35-40 minutes or until well browned. Let cake cool on rack until warm.