I love Spring and what it brings with it. You can see more berries all over California. After blueberries, raspberries are another favorite of mine. If you are trying to make a cake that is easy, fresh and perfect for those sunny days, this is the one for you.
Yield 1 inch round cake pan or you can use a heart shaped one like I just did
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 white granulated sugar
1 teaspoon pure vanilla extract
1 large egg, room temperature
1/2 cup buttermilk
1 cup fresh raspberries
Also, 2 tablespoons of white granulated sugar to sprinkle on the top.
1.- Preheat oven to 390°F with rack in middle. Butter and flour a 9-inch round cake pan.
2.- In a small bowl, mix together flour, baking powder, baking soda, and salt and set aside.
3.- In a larger bowl with an electric mixer, beat butter for a couple of minutes. Then add 2/3 cup sugar and mix for 3 minutes until light and fluffy.
4.- Add in egg, mix for 30 seconds. Add vanilla extract, mix for 30 seconds.
5.- At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
6.-Pour batter into prepared pan . Place raspberries evenly over top and sprinkle with remaining 2 tablespoons sugar.
7.- Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool completely before serving.