Raspberry Crumble Cake Recipe

I have tried a number of crumble cakes lately, and although I have enjoyed them my children and husband have screwed their faces up and left me too it.  Not so with this cake, from the time it was baking in the oven I got comments on the great smell.  This is a delicious cake with a nice caramel type crumble topping that sweetens the raspberries just the right about to make it delightful.
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
125 grams butter softened
1 cup sugar
2 eggs
2 tsp vanilla
1 cup sour cream
2 cups raspberry
Preheat oven to 160 C and grease or line a large round baking pan
Sift flour, baking powder and baking soda, salt and cinnamon together
In another bowl cream butter and sugar
Add eggs and vanilla and beat until blended
Alternately add dry ingredients and sour cream beating until well combined
Spoon the mixture into baking pan
Spread the raspberries over top and press gently into cake batter
Crumble Topping
1/2 cup flour
1/4 cup brown sugar
50g melted butter
Mix the flour and sugar together
Add butter and mix with fingers until crumbly
Sprinkle on top of cake
Bake for 1 hour

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