Memories of summer sweetened by old-fashioned fruit desserts
Preheat oven to 350°. Butter an 8-inch round pan. In a medium-sized bowl, cream ½ cup of butter (set aside ¼ cup for the topping) and the white sugar for 2–3 minutes. Add the egg, vanilla and almond extracts and beat until well blended and fluffy. Set aside
In a separate bowl, stir together the cake flour, baking powder and salt. Add ½ of this mixture to the butter/sugar mixture and alternate this with the milk, beating on low after each addition until just blended. Place this mixture into the waiting pan. Arrange the raspberries on top of the batter.
In a separate bowl mix the brown sugar, almond flour and reserved ¼ cup butter. Mix with a pastry blender or a fork until the mixture is uniform. Drop this mixture over the raspberries and cake batter. Bake for 35–40 minutes, until a toothpick comes out clean.