Raspberry Buttermilk Cake

I made this easy little cake for our weekend brunch on the patio. It's
from the June issue of my favorite Gourmet magazine. (I don't think
I've ever made one of their recipes I didn't love.) This one is super
moist and reminds me a bit of an old fashioned fruit cobbler. I used
raspberries, as called for in the recipe, but I'm sure most any fresh
fruit would work well.


Raspberry Buttermilk Cake

1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tbsp sugar, divided
1 large egg
1/2 tsp vanilla
1/2 cup well shaken buttermilk
1 cup, about 6 oz. fresh raspberries

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

Whisk together flour, baking powder, soda and salt.

Beat butter and 2/3 cup sugar with mixer at med high, until pale
and fluffy. Add egg and vanilla and beat well.

At low speed, mix in flour mixture in 3 batches, alternating with
buttermilk, beginning and ending with four. Mix only until
combined.

Spoon batter into cake pan, smoothing top. Scatter raspberries
evenly over top and sprinkle with remaining 1 1/2 tbsp sugar.

Bake until golden and wooden toothpick comes out clean when
inserted in center, about 25 minutes.

Cool in pan 10 minutes, transfer to rack and cool an additional 10
minutes. Invert onto plate.