Round Raspberry Cake

I have a ton of raspberries.  The smell of this cake baking in the oven is as amazing.


1 cup flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 stick unsalted butter softened

2/3 cup plus 1 1/2 tablespoons sugar divided

1/2 teaspoon vanilla

1 large egg

1/2 cup buttermilk

1 cup fresh berries


Preheat oven to 400 degrees.  Butter and flour a 9-inch round cake pan.

Whisk together dry ingredients.

Beat butter and 2/3 cup sugar with an electric mixer at medium for approx. 2 minutes then beat in egg and vanilla.

At low speed, mix in dry ingredients in three batches alternating with buttermilk–beginning and ending with flour.

Spoon batter into cake pan, smooth top and scatter raspberries even over the top.  Sprinting with remaining 1 1/2 tablespoons sugar.

Bake until toothpick comes out clean about 25-30 minutes. Cool in pan for 10 minutes and then turn out to cool.

I got the recipe here.

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