Ingredients
1/2 cup butter, softened1 cup sugar2 large eggs plus 1 large egg yolk, room temperature1 teaspoon vanilla extract1-1/2 cups all-purpose flour1-1/2 teaspoons baking powder1/4 teaspoon salt2/3 cup buttermilk4 cups fresh raspberries1/4 cup sugar1 jar (10 ounces) lemon curdTOPPING:1/2 cup sugar1/2 cup all-purpose flour1/4 cup butter, melted1/2 teaspoon ground cinnamonOptional whipped cream and additional raspberries.
Preparation
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolk, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to a greased 13x9-in. baking dish.
In a bowl, combine 4 cups raspberries and sugar; sprinkle over batter. Drop lemon curd by tablespoonfuls over raspberries. Combine topping ingredients; sprinkle over batter. Bake until fruit is bubbly and a toothpick inserted into cake comes out clean, 45-50 minutes. Let stand 20 minutes before serving. If desired, serve with whipped cream and more fresh raspberries.
