Instructions

1. Preheat oven to 350* Grease and flour cake pan, set aside.
2. Prepare Raspberries: Toss Raspberries with flour, sugar and cinnamon, set aside.
3. Toss Raspberries with flour, sugar and cinnamon, set aside.
4. Prepare Crumble Topping:
5. In a medium bowl, mix together the flour, oats, brown sugar, white sugar, and cinnamon.
6. Work in the butter pieces with your fingers, a fork or pastry cutter. Working quickly break until mixture resembles a even crumbly texture, set aside.
7. Prepare Cake Batter:
8. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
9. Using a wooden spoon mix in the sour cream, oil, eggs, and vanilla just until the mixture is smooth. This is a very thick batter, do not over mix.
10. Spoon in half the batter into prepared cake pan, using the back of the spoon or spatula smooth batter to edges of pan evenly.
11. Spread Raspberries over the batter evenly.
12. Carefully spoon dollops overmanning batter over Raspberries, smooth batter to edges of pans. It's okay if Raspberries peek through.
13. Completely cover top with crumbly mixture until evenly distributed.
14. Bake for 40-45 minutes until inserted toothpick comes out clean.
15. Remove from oven and allow to cool completely.

• Servings : 8-10 slices
• Course : Dessert
• Recipe Type : Breakfast, Holiday, Mother's Day, Valentines