2 large eggs plus 1 large egg yolk, room temperature
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup buttermilk
4 cups fresh raspberries
1/4 cup sugar
1 jar (10 ounces) lemon curd
TOPPING:
1/2 cup sugar
1/2 cup all-purpose flour
1/4 cup butter, melted
1/2 teaspoon ground cinnamon
Whipped cream, optional
Directions
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs and egg yolk, one 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 13×9-in. baking dish.
In a bowl, combine raspberries and sugar; sprinkle over batter. Drop lemon curd by tablespoonfuls over raspberries. Combine topping ingredients; sprinkle over batter. Bake 45-50 minutes until bubbly and a toothpick inserted into cake comes out clean. Let stand 20 minutes before serving. If desired, serve with whipped cream and more fresh raspberries.
