Preheat the oven to 350°F (176°C). Grease an 8-inch (20 cm) cake pan and line it with parchment paper.
In a medium bowl, whisk together the Turbinado sugar and Butter Flav Cris until combined. Reserve 1/4 cup (60 ml) of the mixture for later.
In a large bowl, beat together the Butter Flav Crisco and vanilla bean paste until light and fluffy. Beat in the eggs one at a time, then add the milk.
In a separate bowl, whisk together the baking powder, all-purpose flour, salt, and granulated sugar.
Slowly add the dry ingredients to the wet ingredients while beating on low speed until just combined. Do not over-mix.
Spread the batter evenly into the prepared cake pan and sprinkle with the remaining Turbinado sugar mixture. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Meanwhile, make the raspberry sauce by combining the raspberries, water, and sugar in a small saucepan. Bring to a boil over medium-high heat and reduce the heat to low. Simmer for 10 minutes or until thickened, stirring occasionally. Remove from heat and let cool.
When the cake is done baking, remove it from the oven and let cool in the pan for 10 minutes. Gently turn out onto a wire rack to cool completely. Slice and serve with raspberry sauce, fresh raspberries, and vanilla ice cream (optional).