Raspberry Buttermilk Cake

Raspberry Buttermilk Cake, originally uploaded by predictablyhungry.

Okay, it's a terrible photo. The ones I took without flash were worse. Michael broke my tripod the other day so I couldn't come up with a decent picture, and I promise you that this cake tastes good.

I ran across this recipe and thought I'd give it a try. I'm pretty confident that it would taste pretty good with other fruits as well such as blackberries and strawberries. I'd contemplated adding blackberries, but others feared it wouldn't taste good.

What you'll need:
- 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/1 basket (6 oz.)

What you'll do:
1. Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

2. Whisk together flour, baking powder, baking soda, and salt and set aside.

3. In a large 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.

4. 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 over top and sprinkle with remaining 1 1/2 tablespoons sugar.

5. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 35 minutes.

6. Cool in pan 10 minutes. Invert onto a plate.

Enjoy! I didn't try it with whipped cream, but I do imagine it'd be tasty!