Ingredients
Equipment
Method
Cake Batter
- place the softened butter and sugar in the bowl of your stand mixer or a mixing bowl
- mix on medium speed until combined
- add the egg, and mix on medium speed until fluffy
- add the vanilla extract and mix on medium speed until combined well
- scrape down the sides of the bowl
- in a separate mixing bowl place the drum sieve over the bowl and add the flour, baking powder, and salt to the drum sieve
- sift the dry ingredients together into the bowl
- add ⅓ of the combined dry ingredients to the butter, sugar, and egg mixture
- mix on low to medium speed until combined scraping down the sides of the bowl as needed with a rubber spatula
- add ⅓ of the butter milk to the bowl and mix on medium speed until combined
- repeat the above process with the remaining dry ingredients and butter milk ending the process with butter milk
Preparing the Pan and Baking
- heat oven to 350℉
- use about 2 tablespoons of softened butter to grease the 8 inch by 8 inch baking pan
- use about ¼ cup flour to shake around the greased pan to coat it
- spread the prepared batter into the pan evenly using the off set spatula
- place the raspberries on top off the batter, arranging evenly and pushing them into the batter slightly
- sprinkle the prepared crumb topping evenly over the surface (see instructions below)
- place the cake into a preheated 350℉ oven on the center rack for 40-45 minutes, or until an inserted toothpick comes out clean
- remove from oven and cool on a rank for at least 20 minutes
- cut into desired serving size, serve with vanilla ice cream or whipped cream enjoy!
Crumb Topping
- place the flour, brown sugar, cinnamon, and salt in a mixing bowl
- place the butter in a small sauté pan and melt
- let the butter cool slightly so you don't burn yourself
- mix together the flour, sugar, cinnamon, and salt until combined
- add the cooled melted butter, and mix with your hands until crumbs form