RASPBERRY BUTTERMILK CAKE

I found this recipe in the June issue of Gourmet Magazine. It is a lovely, light, summer cake. The raspberries were so good, but I think blackberries or blueberries would be excellent, too. Another good cake that doesn't need frosting--gotta love that!

RASPBERRY BUTTERMILK CAKE

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 tablespoon sugar, divided

1/2 teaspoon pure vanilla extract

1 large egg

1/2 cup well-shaken buttermilk

1 cup fresh rasberries (about 5 oz.) - or any fresh berries

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 Tbsp 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.