Categories: Cake, Dessert, Raspberries
Ingredients
- 4 tablespoons unsalted butter
- 1 cup sugar, divided
- 1 egg
- 2 cups sifted all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup buttermilk
- 2 cups fresh raspberries or 1 (12 ounce) package frozen raspberries
- whipped topping or whipped cream
Directions
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*Note:if using frozen raspberries, thaw them on paper towels for 3 hours before putting them on cake batter.
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Preheat oven to 350°; grease a 9″×9″ baking pan.
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Cream butter and 3/4 cup sugar; add the egg and beat well; mix the flour, baking powder, baking soda and salt together; alternate adding dry mixture and buttermilk to creamed mixture.
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Pour into baking pan and cover with the raspberries, starting in the center; place berries, point up, in concentric circles until cake is covered (berries will hold their shape and position as the cake bakes); sprinkle with the remaining 1/4 cup sugar.
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Bake 45-50 minutes or until toothpick comes out clean; serve with a dollop of whipped topping or whipped cream on the side.