Raspberry Buckle - cooking recipe

Ingredients

Cake
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1 large egg
1 teaspoon finely grated lemon zest
1 teaspoon pure vanilla extract
1/2 cup whole milk
1 pint ripe raspberries
Topping
1/3 cup all-purpose flour
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 cup cold unsalted butter, cut into small pieces

Preparation

Preheat the oven to 375\u00b0; butter an 8 inch square baking pan.
Make the cake: whisk together the flour, baking powder, and salt in a medium bowl; set aside.
Beat the butter with an electric mixer on med-high speed in a large bowl until light and fluffy.
Gradually add the sugar and beat until light and fluffy.
Add in the egg, zest, and vanilla; beat until blended.
Stir in the milk with a rubber spatula.
Stir the flour mixture into the butter mixture with the rubber spatula; the batter will be very thick.
Toss together the raspberries and lemon juice in a small bowl and gently stir into the batter.
Transfer to the pan and smooth the top with the rubber spatula.
Make the topping: whisk together the flour, brown sugar, and cinnamon in a bowl; cut in the butter with a pastry blender until the largest pieces of butter are the size of small peas.
Sprinkle over the batter.
Bake for 30-35 minutes, until a wooden pick inserted into the center comes out clean.
Cool in the pan on a wire rack for 15 minutes.
Cut the buckle into 9 squares and serve warm.