• Preheat the oven to 350°F. Grease the 8" x 8" pan with baking cooking spray or butter. Recommend putting some parchment paper on the bottom of the pan & sides first.
• Cinnamon Crumbs- In a small bowl: combine flour, brown sugar, salt and mix. Add melted butter & mix until it begins to form coarse crumbs. 
  100 g (¾ cup) all-purpose flour, ¾ cup brown sugar, 4 tbsp melted unsalted butter, ¼ tsp salt
• In a large bowl: combine the eggs and sugar then beat. Then add oil, sour cream, vanilla extract and mix everything together until smooth.
  1 cup granulated sugar, 1 cup sour cream (full fat), ½ cup vegetable or canola oil , 2 large eggs, 1 tsp vanilla extract
• Add the flour, baking powder, cornstarch and salt then mix until smooth. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
  254 g (1 ¾ cup) all-purpose flour, 16 g (2 tbsp) cornstarch, 2 tsp baking powder, ½ tsp salt
• Add raspberries and dark chocolate chips. Use a spatula and fold everything together.
  8 oz fresh raspberries, 1 cup dark chocolate chips
• Add the batter to the pan. Add crumb mixture on top (use a spoon to spread/level). Then add the rest of the raspberries and dark chocolate chips on top.
  4 oz fresh raspberries, ¼ cup dark chocolate chips
• Bake for 45-55 minutes (it took me 50 min) or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack. Cool for 15 minutes or to room temperature prior to serving.

Serve & enjoy!