Raspberry Buttermilk Cake
1 c flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 stick unsalted butter
2/3 c sugar + 1 1/2 Tb
1/2 tsp vanilla
1 large egg
1 c buttermilk
raspberries--I used about a cup but the husband thought there should have been more
Begin by preheating oven to 400 degrees. In mixing bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream unsalted butter. I would suggest using unsalted in this one. I don't usually pay that much attention to that direction but this was a little salty with regular butter. Also, add in 2/3 cup sugar. Mix together for about 2 minutes until pale and fluffy. Add in vanilla and egg. Mix well.
Turn your mixer on low speed. Alternate the flour mixture and the buttermilk 2 or 3 times. Mix until it looks well-blended.
Spoon your batter into a prepared cake pan or 8x8 dish. Smooth out on top and then sprinkle raspberries evenly over top. They will sink down into the batter while cooking.
Now take the reserved 1 1/2 Tb sugar and sprinkle evenly over top of cake. Bake for 25 to 30 minutes or until knife in center comes out clean. Remove from oven and let sit 10 minutes. Then remove from pan to cool. Let rest for about 15 minutes before eating.
We served this with vanilla ice cream while still warm and it was very good. I could also see this as being a breakfast bread too, since it really wasn't that sweet.