Table of Contents
In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and mace. Cut in butter until mixture is crumbly. In another bowl, beat eggs, milk and vanilla; add to crumb mixture and mix well. Spread two-thirds of mixture into a greased 13×9-in. baking dish. Spoon raspberry filling over crust to within 1 in of edges.
Place raspberries on top of batter. In small bowl, stir topping ingredients with fork until well mixed. Sprinkle evenly over batter and raspberries. Bake 9-inch pan 30 to 40 minutes, 8-inch pan 35 to 45 minutes or until toothpick inserted in center comes out clean.
Sprinkle crumb topping over berries, using your fingers to clump some of the topping together to form large crumbs. Transfer to oven and bake until top of cake is golden and a cake tester inserted in the center comes out clean, 35 to 40 minutes.
A buttery crumb topping is generously sprinkled on top and the whole thing is baked until golden brown and the berries burst with their sweet juices. Martha made this recipe on episode 702 of Martha Bakes. Make the cake: Preheat the oven to 350 degrees. Butter a 9-inch square pan and line with parchment paper, leaving a 2-inch overhang.
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