• Place your Square Mold on the top of your medium perforated baking sheet. Set aside.

CRUMBLE TOPPING PREPARATION

• Place butter in a small sauce pan and heat on low until melted. Set aside to cool down.
  3 oz butter
• In a medium-sized bowl, whisk the all-purpose flour together with the granulated sugar and light brown sugar. Work with a fork to mix it together until it forms a crumbled structure and there is no dry flour left. Place it in the fridge while preparing the cake batter.
  4.23 oz all-purpose flour, 3.53 oz granulated sugar, 0.53 oz light brown sugar
  

VANILLA BEAN CAKE PREPARATION

• In a mixing bowl, whisk the all-purpose flour together with the baking powder and sea salt. Set aside.
  8.47 oz all-purpose flour, 1 1/4 tsp baking powder, 1/4 tsp sea salt
• In a separate mixing bowl, using an electric hand mixer cream the softened butter together with the granulated sugar on high speed for 3 minutes.
  5.29 oz granulated sugar, 3 oz butter
• Mix in the eggs, then add half of the flour mixture. Mixing until just combined.
  2 eggs
• Add the sour cream, vegetable oil and vanilla bean paste. Mix until just combined. Then fold the remaining flour mixture and mix until combined.
  5.29 oz sour cream, 0.88 oz vegetable oil, 1 tsp vanilla bean paste
• Pour the batter into the Square Mold using a spatula to flatten it.
• Preheat oven to 350F/180C.

BLACK RASPBERRY

• Briefly wash and pat dry the black raspberries. Add them to a bowl.
  14.11 oz black raspberries
  
• Sprinkle the sugar, all-purpose flour and lemon juice (I did not use any)
  1.06 oz all-purpose flour, 0.71 oz granulated sugar, 1 tsp lemon juice
• Spread the black raspberries on top of the batter.
• Take the crumble out of the refrigerator and sprinkle it over the berries.
  

BAKE!

• Bake for 40 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 35 minutes ). It is ready when the toothpick inserted comes out clean or with little crumbs.
  
• Once your Black Raspberry Crumble Cake is out of the oven, let it cool down for about 10 minutes before demolding onto a cooling rack. Then, slice and enjoy. Bon Appétit!
  
• N.B. This cake is best enjoyed the day of like most cakes. Store it at room temperature up to 3 days.