Raspberry Coffee Cake

1 3/4 cup plus 2 tablespoons flour

3/4 cup brown sugar

1 1/2 teaspoons cinnamon

1/4 teaspoon salt

10 tablespoons butter -- melted

1 1/2 cups flour

1/2 cup sugar

2 1/4 teaspoons baking powder

1/4 teaspoon cinnamon

1/4 teaspoons salt

1 egg

1/2 cup plus 2 tablespoons milk

2 tablespoons vegetable oil

1 1/2 teaspoons vanilla

1 1/2 cups raspberries (can substitute cranberries or blueberries)

2 Tablespoons confectioners' sugar

Preheat the oven to 350 degrees.

Butter a 9x9 pan, line the bottom with parchment paper, and butter the paper. Lightly flour the pan, tapping out the excess flour.

Prepare the crumb topping by stirring together the first 5 ingredients:  flour, brown sugar, cinnamon, salt and melted butter. Reserve.

For the Cake: Sift the flour, sugar, baking powder, and cinnamon into a medium-sized bowl. Add the salt and reserve.

Combine the egg, milk, vegetable oil, and vanilla and mix until blend. Stir this

mixture into the reserved dry ingredients and mix until just smooth and blended.

Spread the batter evenly in the prepared pan. The batter will just cover the bottom

of the pan.

Place the raspberries in a single even layer over the batter, leaving a ¼

inch border around the perimeter of the pan. Scatter the crumb topping evenly over

the cake, breaking up any large chunks. Press the crumbs down lightly.

Bake at 350 degrees for about 50 minutes or until the cake tests done. Allow the

cake to cool then loosen side with a knife. Turn the cake out onto a baking sheet,

remove parchment liner and reinvert onto a serving platter.

Sift the confectioners’ sugar over the top of the cake.

You can also bake this cake in a 10-inch springform pan.