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1
Adjust rack to middle position and preheat oven to 350u00b0F. Butter 9- by 9-inch baking pan (see note). To make the batter, stir the flour, sugar, brown sugar, baking powder, and salt in a large bowl. Add butter, oil, egg, vanilla, and milk to bowl and whisk until smooth. Spread into prepared pan.
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2
Drop raspberry preserves over top, and swirl into batter using butter knife. Scatter half of the raspberries over the top.
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3
For the topping, in the same unwashed bowl that contained the batter, combine flour, brown sugar, almonds, cinnamon, and salt. Add vanilla and melted butter, and then toss with fingertips until mixture forms large moist crumbs. Scatter over top of batter. Dot with remaining raspberries.
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4
Bake until center is firm to the touch, about 35 minutes. Transfer pan to wire rack to cool. Serve warm or room temperature.
