1 cup sugar
1 stick butter
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
1 cup milk
12 oz fresh organic raspberries
2 teaspoon starch
½ teaspoon ginger powder
1 cup flour
4 tablespoons brown sugar
1 teaspoon cinnamon
½ stick butter
Preheat oven to 375 degrees, with rack in center. Butter one 8-inch round cake pan; line with parchment paper. Butter paper.
In a large bowl mix the filling ingredients: raspberries, starch and ginger. Set aside.
Using an electric mixer, in a large bowl, beat the sugar with butter until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla, beat until combine. Add the flour with baking powder and salt and to the end pour the milk, beat just until combined.
For crust, mix the flour with sugar, cinnamon and butter.
Place one layer of cake mixture, spread with raspberry mixture and add another layer of cake mixture. Top with cinnamon crust pieces.
Bake for 40-50 minutes until is done.
Remove from the oven. Hei don’t touch. It’s still hot. Wait until it’s cool and enjoy.