raspberry crumb cake
adapted from Ina Garten

streusel
1/4 c. sugar
1/3 c. light brown sugar
1 tsp cinnamon
1/8 tsp fresh ground nutmeg
1 stick unsalted butter, melted
1 cup plus 1 tbs ap flour

cake
6 tbs. unsalted butter, 3/4 stick ( room temp)
3/4 c. sugar
2 large eggs room temp
1 tsp vanilla
1 tsp lemon zest
2/3 c. sour cream
1 1/4 c. ap flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 c. raspberries
confectioners sugar for sprinkling
vanilla sugar for sprinkling

preheat oven to 350
butter and flour 9" cake pan

streusel
combine sugars, and spices. pour in melted butter. mix to combine. add flour, mix again.
set aside

cake
cream butter and sugar. add eggs one at a time. then add vanilla, lemon zest and sour cream.

sift flour, baking powder, baking soda and salt. slowly combine with wet mix.

fold in raspberries. pour into prepared pan. smooth out top with spatula. crumble streusel on top of cake.

bake 40- 50 minutes. (be so careful not to overbake...i should have taken mine out when there were a few crumbs of cake on the toothpick.)

cool completely.