Raspberry Buttermilk Cake
This buttermilk cake begins with a fluffy, vanilla-infused batter that’s topped with tart, sweet berries and covered in sugar, and then baked until golden brown.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Preheat the oven to 400°F with the rack in the middle. Butter and flour a 9-inch round cake pan.
Step 2
Whisk together the flour, baking powder, baking soda, and salt.
Step 3
Beat the butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in the vanilla. Add the egg and beat well.
Step 4
At low speed, mix in the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mixing until just combined.
Step 5
Spoon the batter into the cake pan, smoothing the top. Scatter the raspberries evenly over the top and sprinkle with the remaining 1 1/2 tablespoons sugar.
Step 6
Bake until cake is golden and a wooden pick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
