In a bowl, sift together all dry ingredients (flour, baking powder and salt) twice and set aside.
In a large bowl, cream butter and sugar together for 3 to 5 min. until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Then beat in the vanilla extract and keep beating for two more minutes.
Incorporate dry ingredients (flour, baking powder and salt) alternatively with the buttermilk, starting and finishing with the dry ones. Mix until it is all well incorporated.
Pour the batter into a previosuly greased and floured pound cake pan.
Make the crumble by mixing all of the ingredients (but the raspberries) by hand or using a fork, not kneading but rather making it have a sand-like consistency.
Now, place the raspberries on top of the batter and on top of them the crumble.
Bake at 360° F for 50 min. or until a wooden stick comes out clean when inserted.