1/4 cup butter or margarine, softened
3/4 cup granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh or frozen raspberries, thawed
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine
Beat butter in a mixing bowl at medium speed of electric mixer; gradually add 3/4 cup sugar, beating well. Add egg, beating well.
Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Gently stir in raspberries. Spoon batter into a greased and floured 9-inch round cake pan.
Combine sugar, flour and cinnamon in a small bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle over cake batter. Bake at 375 degrees F for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove from pan, and cool completely on a wire rack.