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  • 1/2 cup all-purpose flour

  • 1/4 cup granulated sugar

  • 1/4 cup packed light brown sugar

  • 1/4 teaspoon salt

  • 5 tablespoons unsalted butter, melted, infused


  • 1 cup granulated sugar

  • 1/4 cup unsalted butter

  • 1 large egg

  • 1/2 teaspoon vanilla extract

  • 1 cup all-purpose flour

  • 3/4ths cup bread flower

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 3/4 cup whole milk

  • 1 cup fresh raspberries

  • 1 cup frozen raspberries

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  1. Preheat oven to 350°F.

  2. Infuse the butter being used for the topping: Using either a double boiler or a microwave, get the butter melted and stir in the distillate or isolate until fully homogenous.

  3. Prepare the Topping: Stir together flour, granulated sugar, brown sugar, and salt in a medium bowl. Stir in infused melted butter until well combined. Chill until ready to use.

  4. Prepare the Cake: Beat sugar and butter in a medium bowl with an electric mixer on medium speed until mixture looks sandy, 2 to 3 minutes. Add egg, and beat until well combined. Beat in vanilla.

  5. Whisk together flour, bread flower, baking powder, and salt in a medium bowl.

  6. Alternately add flour mixture and milk to butter mixture in 5 additions, beginning and ending with flour mixture. Beat until combined after each addition. Gently fold in 1 cup of frozen raspberries.

  7. Beat the final mixture more until it starts producing ribbons.

  8. Transfer batter into a greased (with butter) and floured 9-inch springform pan. Arrange remaining cup of raspberries in concentric circles on top of the batter.

  9. Sprinkle chilled Topping evenly over the fruit.

  10. Bake in preheated oven until browned and a wooden pick inserted in center comes out clean, 55 to 65 minutes.

  11. Cool in pan on a wire rack 15 minutes. Run a knife around edge of pan to loosen Cake from sides. Remove sides of pan. Cool on wire rack about 45 minutes. Serve warm or at room temperature.

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