Name: Raspberry Buttermilk Cake
Cook time: 15 min
Total time: 1 hr
Yield: Makes 6 servings
Ingredients: 1 cup all-purpose flour; ½ teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ stick unsalted butter, softened; ⅔ cup plus 1½ tablespoons sugar, divided; ½ teaspoon pure vanilla extract; 1 large egg; ½ cup well-shaken buttermilk; 1 cup fresh raspberries (about 5 ounces)

Image may contain Food Bread Dessert Cake and Cornbread

Photo by Romulo Yanes

Simple, tender buttermilk cake topped with a nice, sugary crunch: We like it as it is, full of raspberries, but you could easily substitute any sweet, juicy berries you pick up at the farmers market.

Recipe notes

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