Preheat your oven to 350 degrees.

In a big bowl, toss the raspberries with the sugar, cornstarch & water mixture and the vanilla extract. Allow it to stand for about a half hour or more. When ready, pour the fruit into a 9×13 baking dish. It’s a super thin layer, if you want a thicker layer you will probably need to use more raspberries.

In another large bowl, or using your stand mixer – cream together the butter and sugar until it’s very light and fluffy. This took me about 3 minutes. Add the 3 eggs but add them one at a time mixing in between each egg. Add the vanilla extract and mix again.

In another bowl, mix the flour, salt and baking powder together.

Add the dry ingredients into the butter and sugar mixture a little at a time mixing in between each addition – alternate with adding the buttermilk, again mixing in between each addition. It should go a little bit of dry ingredients, mix, a little bit of buttermilk, mix, more dry ingredients, mix, more buttermilk, mix… and so on until it is all mixed in.

Take your cake batter and spoon it over the fruit layer in the baking dish. Smooth the batter all over and make sure it falls down between the fruit and is fairly even all over.

Make the crumb topping. Place all ingredients in a med. bowl and mash everything together. You want the butter to be mashed up with everything else and little “crumbs” to form.

Sprinkle the top with your crumble topping.

Bake at 350 degrees for 40-50 minutes (check at 40 and go from there). You’re looking for bubbling fruit, a golden crumble on top and a clean cake. Insert a toothpick and see if it comes out clean.

Move your piping hot raspberry crumble cake to a rack to cool. This cake is amazing served warm, but tasted just as delicious at room temp. Enjoy!