Preheat oven to 350°F (180°C). Spray an 8-inch round cake pan with baking spray with flour. Line bottom of pan with parchment paper.

In the bowl of a stand mixer fitted with the whisk attachment, beat granulated sugar and eggs at high speed until mixture begins to thicken and pale, about 2 minutes. With mixer on high speed, add oil in a slow, steady stream, beating until combined. Add milk and vanilla, and beat until combined.

In a medium bowl, whisk together 1¾ cups (219 grams) flour, salt, baking powder, and baking soda. With mixer on low speed, gradually add flour mixture to sugar mixture, beating just until combined and stopping to scrape sides of bowl.

In a small bowl, carefully stir together raspberries and remaining 1 tablespoon (8 grams) flour until completely coated; fold raspberry mixture into batter. Pour batter into prepared pan. Sprinkle turbinado sugar evenly on top.

Bake until a wooden pick inserted in center comes out clean and an instant-read thermometer inserted in center registers 205°F (96°C), 45 to 50 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container at room temperature for up to 3 days.