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For the Cake
For the Topping
Preheat the oven to 375° and grease a No.8 Field Skillet with butter.
Make the cake: In a large bowl, combine the flour, sugar, baking powder, salt, butter, milk, and egg. Beat vigorously with a wooden spoon until a smooth batter forms. Gently fold in the raspberries.
Make the topping: In a medium bowl, combine the butter, sugar, flour, and cinnamon and mix with a fork until coarse crumbs form.
Spread the batter into the prepared skillet, then sprinkle the topping over. Bake in the center of the oven for 45 minutes, or until the cake springs back to the touch. Serve warm or at room temperature.