1/4 c.butter
3/4 c. sugar
1 egg
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 c. fresh or frozen raspberries, thawed
1/2 c. sugar
1/4 c. all-purpose flour
1/2 tsp. ground cinnamon
1/4 c. butter

Beat 1/4 cup butter in a mixing bowl at medium speed with an electric mixer; gradually add 3/4 cup sugar, beating well. Add egg and beat well. Combine 2 cups flour, baking powder and salt, and add to creamed mixture alternately with milk, beginning and ending with flour mixture. Gently stir in raspberries. Spoon batter into a greased and floured 9" round cake pan.

Combine 1/2 cup sugar, 1/4 cup flour and cinnamon in a small bowl. Cut in 1/4 cup butter with a pastry blender until mixture resembles coarse meal. Sprinkle over cake batter. Bake at 375 degrees for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and cool completely on wire rack.