Raspberry and White Chocolate Chip Crumb Cake

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Can be served as a coffee cake or dessert. Made it Easter weekend and everyone liked it. – Joanne Keck

1 cup all-purpose flour
3/4 cup packed light brown sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into 1/2 inch slices
1 cup (6 ounces) white chocolate chips

1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 ounces (1 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup milk
1 cup (6 ounces) white chocolate chips
2 cups fresh or frozen unsweetened raspberries
Powdered sugar for dusting

Preheat oven to 350 degrees. Butter a 9 inch square pan, then line the bottom with a piece of parchment paper long enough to extend over two ends of the pan. Butter the paper.

To make topping, stir flour, brown sugar and salt together in a large bowl. Add butter pieces. Use a pastry blender or your fingertips to mix ingredients together until crumbs form. Stir in chocolate chips. (NOTE: I sprinkled the chips over the top of the batter and then sprinkled the reserved topping over the chips. In the photo the chips got pretty brown when in the topping.) Set aside.

To make cake, sift flour, baking powder, and salt into a medium bowl. Set aside. In a large bowl and using an electric mixer on medium speed, beat butter and granulated sugar until smoothly blended, about 1 minute. On low speed, add half of the flour mixture, mixing just to incorporate. Mix in milk just to blend it into mixture. Add remaining flour mixture, mixing just until incorporated. Stir in white chocolate chips. Sprinkle raspberries over batter and gently fold them in just enough to distribute them fairly evenly. Scrape batter into prepared pan. Spring reserved topping over top of batter. Bake until top is lightly browned and a toothpick inserted in center comes out clean. About 50 minutes. (It took closer to 60 minutes in my oven.) Cool on wire rack until white chocolate chips in topping are firm, about 1 1/2 hours.

Use a small sharp knife to loosen cake from the sides of pan. Invert cake onto wire rack. Carefully remove and discard paper lining cake bottom. Place a serving plate on cake bottom and turn cake top side up. Dust top lightly with powdered sugar. Cut and serve.
Covered cake can be stored at room temperature for up to 3 days.

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