Found: Raspberry Cake
Hurrah! The recipe for the raspberry cake has been unearthed:
(for the vanilla sugar, to be divided in the recipe)
1/2 vanilla bean
1 3/4 cups sugar
(for the cake)
2 cups raspberries (or other berries)
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 stick unsalted butter (4 oz.)
2 large eggs
1/2 cup whole milk
(for the crumb topping)
1 tablespoon all-purpose flour
1 tablespoon butter
Preheat the oven to 375F. Butter a cake pan.
In a small bowl, add the vanilla bean to the sugar.
In another small bowl, add 1/2 cup of the vanilla sugar to the berries. Gently mix.
In a medium bowl, whisk the flour, baking powder, and salt.
In a large bowl, beat the 1 stick of butter and 1 cup of the vanilla sugar until pale and fluffy. Add the eggs, one at a time, beating well. Mix in the flour mixture and the milk, alternately (start and end with the flour).
Pour half of the cake batter into the prepared dish. Spoon in the berries, leaving 1/2″ around the dge. Pour in the remaining half of the cake batter and smooth.
Blend 1/4 cup of the vanilla sugar with the 1 tbsp. butter and 1 tbsp. flour. Crumble over the top of the cake.
Bake for 45-50 minutes. Cool for 30 minutes (if you’re patient enough).
Enjoy with cream/creme fraiche/ice cream!