We’re coming up to berry season, not that you need an excuse to bake up this dessert that’s bursting with the sweetness of summer.

Photography: Maya Visnyei | Styling: Claire Stubbs

INGREDIENTS

Topping

• 2⁄3 cup all-purpose flour
• 1⁄3 cup packed brown sugar
• 1⁄4 tsp salt
• 5 tbsp unsalted butter, melted
• 2 tbsp sliced almonds (optional)

Cake

• 1 1⁄2  cups all-purpose flour
• 2 1⁄2  tsp baking powder
• 1⁄2  tsp salt
• 1⁄2  cup unsalted butter, softened
• 1  cup granulated sugar
• 2  eggs
• 1⁄2 cup sour cream
• 1 tsp vanilla
• 1 1⁄2 cups raspberries
• Raspberries for garnish (optional)

DIRECTIONS

Preheat oven to 350°F. Mist 9-inch springform pan with cooking spray; line bottom with parchment paper; set aside.

Topping

In bowl, stir together flour, brown sugar and salt. Using fork, mix in butter until moistened. Toss in almonds (if using); set aside.

Cake

In bowl, whisk together flour, baking powder and salt. In large bowl, using an electric mixer, beat butter with sugar on medium speed until fluffy; beat in eggs, 1 at a time; beat in sour cream and vanilla. Stir in flour mixture in two additions just until combined.

Scrape into prepared pan, smoothing top; sprinkle with raspberries. Sprinkle topping over top.

Bake until cake tester inserted in centre comes out clean, 40 to 45 minutes. Let cool 10 minutes.

Remove collar and slide onto rack to cool. Serve with more raspberries, if using.

Makes 10 to 12 servings.

Tip

You can substitute blueberries or blackberries for the raspberries. If desired, serve with whipped cream.