shepherdmom

What you’ll need: 

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

Preheat oven to 400 degrees F. 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 an electric mixer at medium-high speed until pale and fluffy,
about 2 minutes, then beat in vanilla. Add egg and beat well. At low speed, mix
in flour mixture 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 1/2 tablespoons sugar.

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.

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