INGREDIENTS
2 1/2 cups
Raspberries, fresh
2
Eggs, large
2 tsp
Baking powder
1/3 cup
Brown sugar, lightly packed light or dark
1 1/2 tsp
Cinnamon, ground
2 1/2 cups
Flour
1 1/8 cups
Granulated sugar
1 cup
Icing/confectioner's/powdered sugar
1/4 tsp
Salt
2 1/4 tsp
Vanilla
7/8 cup
Butter, unsalted
1/2 cup
Buttermilk
3 tbsp
Milk
1/4 cup
Sour cream