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raspberry buttermilk cake
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Ingredients
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Step by step
Method
5 steps
- 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. Taste for salt and serve when it looks done.