Raspberry Buttermilk Cake

ingredients

1 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 stick (1/4 cup) unsalted butter, softened
2/3 cup sugar
1/2 tsp. pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk (substitute 1 1/2 tsp. lemon juice to 1/2 cup milk and let it stand 5 minutes)
1 cup fresh raspberries (about 5 ounces) or try other fruits!
1 1/2 tablespoons sugar for sprinkling top (use white, raw or turbinado)

method

Preheat oven to 400° F. with rack in the middle of the oven. Butter and flour a 9-inch round cake pan. *Line bottom with round of parchment or waxed paper cut to fit (this cake will stick, so you probably don't want to skip this step. Waxed paper is fine in the oven as long as it's under the cake (between the batter and pan) and not sticking out the sides at all. Exposed waxed paper will erupt in flames and make for more excitement than you probably want.)

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

In a separate bowl, 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.

With mixer 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 tablespoons sugar.

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

Adapted from a Gourmet June 2009 recipe