Orange Raspberry Coffee Cake

Preheat oven to 350ºF (170ºC). Coat an 8‑inch square baking pan with non‑stick cooking spray. Line the bottom of the pan with parchment paper for easier removal.

For the crumble topping, in a medium bowl, combine flour and sugar. Cut in butter using your fingers until coarse crumbs. Set aside.

Using an electric mixer, cream butter and sugar on medium speed until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla, mixing well until incorporated. In a medium bowl, combine flour, orange zest, baking powder, baking soda and salt. In a small bowl, whisk sour cream and orange juice. On low speed, alternate adding flour mixture and sour cream mixture, beginning and ending with flour mixture. Mix just until flour disappears. Spread half the batter into prepared baking pan. Place raspberries evenly over top and cover with remaining batter. Sprinkle crumble mixture over top. Bake 45‑50 minutes, until springy to the touch.