Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 tablespoon (12.5g) granulated sugar
  • 1 large egg (50g), room temperature
  • 1 teaspoon (4g) vanilla extract
  • 1.5 cups (190g) all-purpose flour
  • 1 tablespoon (8g) all-purpose flour
  • 1.5 teaspoons (7g) baking powder
  • 1/2 teaspoon (3g) fine sea salt
  • 1/2 cup (122g) buttermilk, room temperature
  • 1.5 cups (175g) fresh raspberries

Instructions:

  1. Preheat oven. Set your oven to 350°F (175°C) and grease your 9 inch pan thoroughly.
  2. Cream butter. Beat 1/2 cup (113g) butter and 1 cup (200g) sugar until the mixture is pale and light.
  3. Add egg. Mix in 1 large egg (50g) and 1 teaspoon (4g) vanilla extract.
  4. Whisk dry. In a separate bowl, whisk 1.5 cups (190g) flour, 1.5 teaspoons (7g) baking powder, and 1/2 teaspoon (3g) salt.
  5. Alternate liquids. Add half the flour mixture to the butter, then all 1/2 cup (122g) buttermilk, then the rest of the flour. until just combined.
  6. Prep berries. Toss 1.5 cups (175g) raspberries with 1 tablespoon (8g) flour. until evenly coated.
  7. Fold fruit. Gently fold the berries into the batter using a spatula.
  8. Level batter. Spread the batter into the pan and sprinkle with the remaining 1 tablespoon (12.5g) sugar.
  9. Bake cake. Bake for 40 minutes until a toothpick comes out clean and the top is golden.
  10. Cool down. Let the cake rest in the pan for 10 minutes before transferring to a wire rack.