1 c. butter, room temperature
4 eggs
2 1/2 c. flour
1 c. sugar
1 c. light brown sugar, firmly packed
2 tsp. baking powder
Pinch of salt
1 (10 oz.) pkg. frozen raspberries in syrup, thawed & drained
1 tsp. cinnamon

Preheat oven to 350 degrees. Butter a 9 x 13 inch baking pan. Cream 1 cup butter in large bowl with electric mixer on low speed. Add eggs, one at a time, beating well after each addition. Mix 1 1/2 cups flour, sugar, 1/2 cup brown sugar, baking powder and salt in medium bowl. Add to butter mixture and beat on medium-low speed until well blended, about 6 minutes. Spoon into prepared pan, spreading evenly. Cover with raspberries.

Blend remaining flour, melted butter, brown sugar and cinnamon in another bowl. Spoon over raspberries. Bake 35 to 40 minutes or until light golden and tester inserted in center comes out clean. Cool slightly and serve.