This buttermilk cake begins with a fluffy, vanilla-infused batter that’s topped with tart, sweet berries and covered in sugar, and then baked until golden brown.

　　

Ingredients

Makes 6 servings

　　1 cup all-purpose flour

　　1/2 teaspoon baking powder

　　1/2 teaspoon baking soda

　　1/4 teaspoon salt

　　4 tablespoons unsalted butter, softened

　　2/3 cup plus 1 1/2 tablespoons sugar

　　1/2 teaspoon pure vanilla extract

　　1 large egg

　　1/2 cup well-shaken buttermilk

　　1 cup fresh raspberries (about 5 ounces)

　　

Step 1

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

　　

Step 2

Whisk together the flour, baking powder, baking soda, and salt.

　　

Step 3

Beat the butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in the vanilla. Add the egg and beat well.

　　

Step 4

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

　　

Step 5

Spoon the batter into the cake pan, smoothing the top. Scatter the raspberries evenly over the top and sprinkle with the remaining 1 1/2 tablespoons sugar.

　　

Step 6

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

　　The Epicurious Cookbook