Ingredients 1 cup all-purpose 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 pure vanilla extract 1 large egg 1/2 cup well-shaken buttermilk 1 cup fresh raspberries, (about 5 ounces)
Instructions 1. Preparation Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan. 2. Whisk together flour, baking powder, baking soda, and salt. 3. 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. 4. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. 5. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar. 6. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
Description A little different with the addition of raspberries.
Servings
6
Notes This is very easy to put together and can be made in the morning for breakfast or brunch. I substituted blueberries as the recipe suggested and it was very good. I served it warm, and it get rave reviews.
Source Gourmet, June 2009
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