1 C. Flour
1/2 t. baking power
1/2 t. baking soda
1/4 t. salt
1/2 stick of unsalted butter (softened)
2/3 C. granulated sugar
1 1/2 T. raw sugar (optional)
1/2 t. vanilla
1 large egg
1/2 C. well shaken buttermilk
1 C. raspberries
0. Heat oven to 400 degrees, put the rack in the middle.
1. Butter and flour the pan.
2. Whisk the flour, baking powder, baking soda and salt together in a small bowl.
3. Beat the butter and sugar in a large bowl (2 min.).
4. Add vanilla.
5. Add the egg.
6. On low speed (if you use a mixer) add flour in three batches alternating with buttermilk, end with the flour.
7. Put it in the pan (it does not really pour, it is a bit sticky) and spread it out.
8. Put the fruit on top and sprinkle with the raw (or granulated) sugar (the sugar topping is optional- you can also dust it with powdered sugar after it has baked and cooled).
9. Bake for 20-30 min. It is done when brown on top and at the edges.
Serve with whipped cream to make it really yummy .
This cake can also be made with other fruit. I use a 9 ½ in. tart pan with the removable sides, but you can use any cake pan. Can also be made as cupcakes, you just have to adjust baking time - shorter for smaller pans.