Simple, tender buttermilk cake topped with a nice, sugary crunch: We like it as it is, full of raspberries, but you could easily substitute any sweet, juicy berries you pick up at the farmers market.
Recipe information
Total Time
1 hr
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
Step 2
Whisk together flour, baking powder, baking soda, and salt.
Step 3
Beat butter and ⅔ 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.
Step 4
At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
Step 5
Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1½ tablespoons sugar.
Step 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.
Recipe notes
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