Raspberry Buttermilk Cake

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I was looking for something simple to make with raspberries and found this - it's really nice, quite simple. Nobody liked it, or commented on it on Facebook hahah. From Gourmet.

1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 stick unsalted butter, softened
2/3 cup plus 1.5 tbsp sugar, divided
1/2 tsp pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries

Preheat oven to 400 with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt.
Beat butter and 2/3 cup sugar with a mixer at medium-high until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.

At low speed, mix in flour in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.

Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1.5 tbsp sugar.

Bake until cake is golden and a wooden tooth pick inserted into centre comes out clean, 25-30 minutes. Cool in pan 10 minutes, then turn out onto a rack to cool, 10-15 minutes more. Invert onto a plate.


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