Preheat your oven to 350°F (175°C).

Grease a 9-inch round cake pan with Butter Flavored Crisco. Sprinkle the turbinado sugar evenly to coat the bottom and sides. This creates the signature caramelized crust!

In a large mixing bowl, cream together the Butter Flavored Crisco and granulated sugar until light and fluffy.

One by one, add the eggs, beating thoroughly after each addition.

Mix in the vanilla bean paste and milk.

Mix the flour, baking powder, and salt in a another bowl. Add the dry mixture to the wet components gradually, stirring just until incorporated. Avoid overmixing.

Pour the batter into the prepared pan. Smooth the top with a spatula.

Until a toothpick inserted in the center comes out clean, bake for 40 to 45 minutes.

After 10 minutes of cooling in the pan, move the cake to a wire rack.

In a small saucepan, combine raspberries, sugar, and water.

Cook over medium heat for 5 to 7 minutes, stirring regularly, until the sauce thickens and the raspberries break down.

To get rid of the seeds, strain the sauce using a fine-mesh sieve. Set aside.

Serve the cake warm, topped with a scoop of vanilla ice cream, a drizzle of raspberry sauce, and a few fresh raspberries for garnish.