Do you like simple desserts? This cake is for you!
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
½ stick of unsalted butter, softened
⅔ cup plus 1 ½ tablespoons cane sugar
½ teaspoon vanilla
1 large egg
½ cup buttermilk
1 cup fresh raspberries
Preheat oven to 400 degrees.
Butter and flour a 9 inch round cake pan.
Whisk together the dry ingredients. Set aside.
In a larger bowl beat the butter with ⅔ cup of the sugar until light and fluffy. Beat in the vanilla and the egg.
On low speed, add the flour mixture in thirds, alternating with the buttermilk, starting and ending with the flour. Mix just until combined.
Scatter the raspberries evenly over the top and sprinkle with the remaining 1 ½ tablespoons of sugar.
Bake until the cake is golden and a wooden pick inserted into the center comes out clean, about 20 to 25 minutes.
Cool in the pan for about 10 minutes, and then turn out onto a rack to finish cooling. Invert on to a plate for serving.