I usually adapt my recipes to be healthier than this.(I did adapt for only having 1 egg so you can use 2 eggs and adjust the baking powder to 1 tsp and no water.)
2 cups flour
3 tsp baking powder
a pinch of salt
1 cup butter
2 cups sugar
1 cup sour cream
2 teaspoons of water
1/2 teaspoon vanilla extract
1 1/2 cup brown sugar
1/2 cup almond meal
1/2 cup flour
2 teaspoons ground cinnamon
1 small container of fresh raspberries
1/4-1/2 cup sliced almonds
Preheat oven to 350 degrees. prepare a 9×13 inch baking dish
For the cake batter mix the flour, baking powder, and salt in a bowl.
In a separate bowl, beat the sugar and butter until fluffy. Add egg, sour cream, water and vanilla. Slowly add the bowl of flour in until just blended; spread half the batter into baking dish evenly.
Instruction for crumble:
Combine brown sugar, flour, almond meal, butter(melted), and cinnamon in a bowl until mixture resembles wet clumpy sand.
In the baking dish add raspberries evenly spaced to the first half of the batter, top it with half of the crumble mix.
Spread the remaining half of the batter over the raspberries evenly then add the almond slices to the remainder of the crumble before spreading it evenly across the top of the second layer of batter. Bake for 45-50 minutes or until done.