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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)
Details
Preparation
Step 1
Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
Whisk together flour, baking powder, baking soda, and salt.
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.
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 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.
Didn't have raspberries. Used 1/2 strawberries and 1/2 blueberries. Used brown sugar instead of white and cut down sugar to 1/3 cup plus 2 tablespoons. Added 2 teaspoons vanilla and 1/2 teaspoon nutmeg. Also increased the butter to 3/4 stick. Moist and delicious!
I used plain yogurt rather than buttermilk.
Just used frozen tart cherries -- thawed and drained. Made again with raspberries, and it was equally good.
Cooking at 375 for 25 minutes (as mentioned by a previous commenter) is the key! Comes out perfectly.
I baked it in a cast iron skillet and served it while still a bit warm.
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