Preheat the oven to 350 degrees and line a 9in a springform pan with parchment paper and spray a pan with pam baking spray
Using a medium bowl, whisk together the flour, baking powder, and salt
Using a large bowl, beat the butter and sugar together until creamy and combined
Beat in the eggs, and vanilla until combined
Beat in the sour cream until combined
Alternating between the dry ingredients and the buttermilk, gradually beat in the two ingredients until combined
Fold in 1 1/2 C of the raspberries into the batter
Scoop the batter into the springform pan
Top the batter with an even layer of the crumble
Sprinkle remaining raspberries on top of the crumble
Place into the oven and bake for 50-60 minutes or until a toothpick comes out clean
Place the cake onto the counter and allow it to cool completely
Once cooled, place onto a serving tray