2/3 cup light brown sugar
½ teaspoon cinnamon
½ cup walnuts, finely chopped
2 tablespoons butter, cut into pieces
2 cups fresh raspberries
¼ pound butter
1 cup sugar
2 large eggs
1 tablespoon vanilla extract
1 cup sour cream
2½ cups flour
4 teaspoons baking powder
½ teaspoon salt
Line a 9-by-12-inch baking pan with parchment paper and grease. Preheat the oven to 350 F.
To prepare the topping, stir together the brown sugar and cinnamon. Add the butter cubes and cut in with a pastry blender. Add the nuts.
To prepare the batter, cream the butter and sugar with a mixer until very fluffy. Beat in the eggs until light. Beat in vanilla and sour cream until smooth. Sift together the dry ingredients and stir into the butter mixture until just blended.
Spread a thin layer of batter over the bottom of prepared pan. Sprinkle the batter with the raspberries and press them down slightly with your hand.
Using a tablespoon, drop the remaining batter over the berries. Dampen your fingers with cold water and smooth the batter to cover the berries.
Bake for 25-35 minutes or until top is lightly browned and a knife comes out clean.
This cake can serve as either dessert or breakfast, depending on your pleasure.