Raspberry Buttermilk Cake

There are times that words just fail; no, not for those great writers who thrive on creating beautiful prose when the occasion demands it. But I am finding it dishearteningly difficult to string together the appropriate words that might convey to you how amazingly delicious this cake is.

So I would just like to punt here and say look, just make this cake and then you will know. You will taste for yourself how the top of this cake is slightly crisp from the dusting of sugar that caramelizes as it bakes, and how under that golden top, the cake itself is miraculously tender, slightly sweet, and how it perfectly and gently seems to encase each sweet little raspberry as if to ensure that each bite is just as heavenly as the last.

But I have no words... you're just going to have to try this for yourself.

Click here for a printable recipe

Recipe Courtesy of Bon Apetit

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 large egg

1/2 cup well-shaken buttermilk

1 cup fresh raspberries (about 5 ounces)

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt.

Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, 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 until just combined.

Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.