1 c. butter
1 c. sugar
1 beaten egg
3 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
4 tbsp. sugar
16 - 20 oz. raspberry jam

Cream butter and 1 cup sugar in a large bowl. Blend in beaten egg, flour, baking powder, salt, and vanilla. Spread half this crumb mixture in a 9x13 pan. Top with jam then crumble remaining mixture over top. Sprinkle with sugar. Bake at 325 degrees for 1 hour. You may substitute other kinds of jam.