Active Time

　　15 min

　　Total Time

　　1 hr

　　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.

　　

Ingredients

Makes 6 servings

　　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)

　　

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 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.

　　

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 1 1/2 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.