I woke up this morning to weather reminiscent of Autumn. Crisp, cool air...lovely and perfect for baking. I am still picking raspberries, the bushes are still giving fruit which is highly unusual for this late in the year. I can't think of a better excuse to have cake for breakfast, so here is the recipe I used. Please stop by Beverly's to see more Pink Saturday offerings. http://howsweetthesound.typepad.com/
1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick of butter, softened
2/3 cup sugar
1 1/2 tablespoons of sugar (for topping)
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 oz.)
Preheat oven to 400 F with rack in middle. Butter and flour a 9 inch cake pan. (Have you tried Wilton's Cake Release? That's what I use to butter and flour, saves on the mess of buttering and flouring)
Whisk together flour, baking powder, baking soda, and salt.
Beat butter and 2/3 cup of sugar with an electric mixer at med-hi speed until pale and fluffy, about 2 mins, then beat in vanilla, add egg and beat well.
At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing till just combined.
Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tbps sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 25-30 mins. Cool in pan 10 mins, then turn out onto a rack and cool to warm, 10-15 mins more. Invert onto plate.