Raspberry Buttermilk Cake

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 2/3 cup sugar, plus
• 1 1/2 tablespoons sugar, divided
• 1/2 teaspoon pure vanilla extract
• 1 large egg
• 1/2 cup well-shaken buttermilk
• 1 cup raspberries (about 5 ounces)

Recipe

• 1 preheat oven to 400°f with rack in middle. butter and flour a 9-inch round cake pan.
• 2 whisk together flour, baking powder, baking soda, and salt.
• 3 beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. add egg and beat well.
• 4 at low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
• 5 spoon batter into cake pan, smoothing top. scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
• 6 bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. invert onto a plate.