Instructions

  1. Preheat the oven to 350°F. Butter an 8" square pan, or eight 8-ounce ramekins.

  2. For the cake: Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt, and set aside. Cream the butter and sugar together in a mixing bowl until light. Add the vanilla and egg, mixing to combine. Scrape down the bowl, then add the dry ingredients, alternating with the yogurt, until you have a smooth batter.

  3. For the pudding: Place the raspberries in the prepared pan or ramekins, sprinkle with 2 tablespoons of sugar, and drizzle with the lemon juice.

  4. Spread the batter over the berries as evenly as possible. Mix the 3/4 cup sugar and cornstarch together, and sprinkle over the batter. Place the pan or ramekins, if using, on a parchment-lined sheet pan, and pour the water evenly over the top, taking care not to leave any dry spots.

  5. Bake the cake for 50 to 55 minutes for the 8" pan, or 35 minutes for the ramekins, until theta is puffed and golden brown. Remove from the oven and serve warm.