Good to Eat - Raspberry Buttermilk Cake

Photo Credit: Brittany Zwickl

My BFF posted this picture of raspberry buttermilk cake and immediately my taste buds were intrigued. You can make this with any type of berry. 

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
1/2 teaspoon finely grated lemon zest 
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries


DIRECTIONS
*From Gourmet magazine 
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, salt and set aside.

In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, then beat in vanilla and zest. Add egg and beat well. At low speed, mix in flour mixture in three 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 for 20 to 25 minutes. Cool in pan for 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.