From Bon Appétit - April 1991

Cinnamon Topping
1	cup	sugar
2/3	cup	all purpose flour
1	teaspoon	cinnamon
1/4	teaspoon	salt
1/2	cup (1 stick)	butter

• For topping:
• Combine, sugar, flour, cinnamon and salt in medium bowl. Add butter and cut in until mixture resembles coarse meal. Set aside.

Cake
3	cups	all purpose flour
2	teaspoons	baking powder
1/2	teaspoon	salt
1/2	cup ( 1 stick)	unsalted butter, room temperature
1-1/2	cups	sugar
2		eggs
1	cup	sour cream
1	cup	fresh blueberries or frozen, thawed
1	cup	fresh raspberries or frozen, unsweetened, thawed

• For cake:
• Preheat oven to 375°F. Grease and flour 9x13-inch baking pan.
• Sift flour, baking powder and salt into medium bowl. Using electric mixer, cream butter in large bowl until light. Add sugar and beat until light and fluffy. Mix in eggs 1 at a time.
• Mix in dry ingredients alternately with sour cream, beginning and ending with dry ingredients. Combine berries in small bowl. Pour half of batter into prepared pan.
• Spoon berries over. Spread remaining batter over berries. Sprinkle with topping.
• Bake until tester inserted in center comes out clean, about 1 hour.

To Serve
• Cut into squares.
• Serves 12.