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Raspberry Buttermilk Cake
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Description
A wonderful cake filled with raspberries and topped with a sugar crunch. Perfect for a light dessert or a breakfast treat!
Ingredients
- 1 cup All-purpose Flour
- ½ teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ¼ teaspoons Salt
- ½ sticks Unsalted Butter
- ⅔ cups Sugar
- ½ teaspoons Pure Vanilla Extract
- 1 whole Large Egg
- ½ cups Buttermilk
- 1 pint Raspberries
- 1-½ Tablespoon Sugar, For Topping
Preparation
Preheat oven to 400F.
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 the top. Scatter raspberries evenly over top and sprinkle with remaining 1 ½ T. sugar.
Bake until cake is golden and a wooden pick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pan for 10 minutes, then turn out onto a rack and cool to warm, about 10 to 15 minutes more. Invert onto a plate.
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