¼ cup margarine, softened
¾ cup sugar
1 egg
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
2 cups fresh or frozen raspberries, thawed


½ cup sugar
¼ cup flour
½ teaspoon cinnamon
¼ cup margarine

Icing (optional)
1 cup powdered sugar

Cake: Beat margarine in a mixing bowl, gradually add sugar, beating well. Add egg, beat well. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Gently stir in raspberries. Spoon batter into greased and floured 9 inch round cake pan.

Topping: Combine sugar, flour, and cinnamon, cut in margarine until mixture resembles a coarse meal. Sprinkle over cake batter. Bake at 375 degrees for 35 to 45 minutes until wooden pick comes out clean.

Icing: Once the cake has cooled 15-20 minutes, it does not need to be room temperature, drizzle the top with icing made from about 1 cup powdered sugar and just enough milk to let the icing flow off a fork in a thick stream.

Variation: make 24 cupcakes, divide the batter evenly into paper lined muffin pans. Double the topping recipe and divide it evenly on top of the batter. Bake 375 degrees about 20-25 minutes until the tops are lightly browned and the sugar begins to crystallize. Remove pans from the oven and immediately run a knife between the paper and the pan to release any sugar. Remove the cupcakes from the pan, allow to cool and drizzle icing over the top.