Raspberry Buttermilk Cake
This light and summery cake has been appearing on many food blogs lately and at Gourmet. It is simple to prepare and always a hit.
1 c. all-purpose flour
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/2 stick (4 T.) unsalted butter, softened
2/3 c. plus 1 1/2 T. sugar, divided
1/2 t. pure vanilla extract
1 large egg
1/2 c. well-shaken buttermilk
1 c. fresh raspberries (about 5 oz.)
Preheat oven to 400°F with rack in the middle. Butter and flour a 9-inch round cake pan (I used a 9-inch spring-form pan). Whisk together flour, baking powder, baking soda, and salt. Beat butter and 2/3 c. 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 T. sugar. Bake until cake is golden and a wooden pick inserted into centre comes out clean, 25 to 30 minutes (it took more like 45 minutes in my oven). Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Serves 6.