INSTRUCTIONS

• Prepare the oven to 375 degrees Fahrenheit. An 8-inch spring form pan should be greased. For the purpose of preventing any leaks, I like to carefully wrap the bottom half of the pan in aluminium foil. The pan should be placed on a baking sheet.
• In a small bowl, combine the streusel ingredients. Using your fingertips, incorporate the butter into the flour and sugar until the butter is uniformly distributed throughout the mixture and the dough comes together in a crumbly consistency. Utilising the pulse button on your food processor is another option for doing this task. Put aside for later.
• Using either a stand mixer or a big bowl, cream the butter and sugar together for a couple of minutes until the mixture is light and fluffy. You may also do this individually. When required, scrape the sides of the bowl to remove any debris.
• Repeatedly scraping down the bowl, beat in the egg until it is entirely mixed into the mixture. The buttermilk and extract should then be beaten in. As long as the mixture appears curdled, that is acceptable.
• The baking powder and salt should be mixed in, and then the flour should be folded in. At last, incorporate the frozen raspberries into the mixture, swirling them just enough to ensure that they are spread evenly. After the pan has been prepped, transfer the batter to it and level it out evenly. Streusel should be sprinkled on top of the dish.
• Bake for approximately 55 to 60 minutes, or until the top is just beginning to turn golden and a toothpick inserted in the centre comes out without any wet batter adhering to it (moist crumbs are acceptable). If it appears to be browning too soon, simply cover it with foil in a loose manner.
• First, allow the pan to cool for ten minutes, and then carefully loosen and remove the sides. Warm or at room temperature, the cake can be relished in any preparation.