This is an easy tender cake topped with a nice sugary crunch. You can use raspberries or any fresh juicy berry from your local market.
1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon grated lemon zest
1/2 stick unsalted butter, softened
2/3 cup sugar
1/2 teaspoon vanilla
1 egg
1/2 cup buttermilk
1 cup fresh raspberries, (5 oz.)
1½ tablespoons turbinado sugar (or regular granulated sugar)
Preheat oven to 400°F. Butter and flour a 9-inch round cake pan.
Whisk flour, baking powder, soda, salt and zest in a small bowl. Beat butter and 2/3 cup sugar at medium high speed for 2 minutes until light and fluffy. Beat in vanilla, then beat in egg. At low speed, mix in dry ingredients in 3 batches, alternating with buttermilk, beginning and ending with flour mixture. Mix until just combined.
Spoon batter in cake pan, smoothing top. Scatter raspberries over top and sprinkle with 1 1/2 tablespoons of sugar. Bake 22-28 minutes or until tester comes out clean. Cool in pan for 10 minutes the turn out onto rack to cool until warm, about 15 minutes. Invert onto plate and serve.
– Recipe courtesy of Cook Like James