Ingredients

The following ingredients have 7 Servings
  • 1/2 Cup Butter (plus 2 Tablespoons, unsalted)
  • 3/4 Cup Sugar
  • 1 1/2 Cups Flour (unbleached)
  • 1 1/2 Teaspoons Baking Powder
  • 1/2 Teaspoon Cinnamon
  • 1/4 Teaspoon Nutmeg
  • 2 Teaspoons Orange Zest
  • 1 Teaspoon Vanilla
  • 2 Large Eggs
  • 3-4 Cups Driscoll's Raspberries
  • Nonstick Spray
  • 3/4 Cup Flour
  • 6 Tablespoons Butter
  • 3 Tablespoons White Sugar
  • 3 Tablespoons Brown Sugar
  • pinch Salt
  • 3 Teaspoons Sugar for garnish
  • 1 Cup Raspberries

Instruction

  • Preheat the oven to 350 degrees.
  • Spray an 8" springform pan with nonstick spray.
  • Sprinkle in about 1-2 Tablespoons of flour and turn and tap the pan in circles in order to coat the entire bottom and sides with flour.
  • In a medium bowl, whisk together the flour, cinnamon, nutmeg, salt and baking powder.
  • Set aside.
  • In a small bowl, make the crumb topping by using our favorite pastry cutter or two forks to cut the butter into the flour, sugars and salt.
  • Set aside.
  • In a bowl of an electric mixer, beat the butter until smooth.
  • Add the sugar and mix until just combined.
  • With the mixer running on low, add the eggs, one at a time, mixing until smooth.
  • Remove the bowl from the mixer.
  • Fold the flour into the mixture until it is halfway mixed in.
  • Gently fold in the raspberries and spoon into the pan.
  • Sprinkle liberally with the crumb topping and bake at 350 for 50 minutes or until a toothpick comes out clean.
  • Immediately remove from the oven and sprinkle with the sugar.
  • Serve warm or room temperature with extra berries on top.