Source: Mother-in-law cir. 1990’s
- 1 1/3 cup flour
- 1 1/2 tsp baking powder
- 1/2 tsp himalayian salt
- 1/3 cup butter soft butter is best for mixing
- 3/4 cup raw sugar or turbinado
- 1 egg
- 1 tsp vanilla extract or pure powder
- 1/2 cup milk or cream
- 2 cups raspberries
- 1/2 cup flour
- 1/3 cup raw sugar or turbinado sugar
- 1/4 cup butter
Preheat oven to 170° Celsius and grease a 9" square cake pan
Together, whip butter, sugar and egg until well combined and creamy
Add your dry ingredients together in a bowl, and then combine dry with wet on low speed, until well combined
Finish by adding the milk, slowly.
Transfer finished batter to your baking square and fill.
Add washed berries to the top
Begin to make your crumble. Combine the 3 ingredients, and with your paddle attachment, use your mixer to achieve a nice, even crumble.
Layer the crumble on top, and bake 45 min, or until finished.