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 teaspoon pure almond extract
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries
- Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
- Sift flour, baking powder, baking soda, and salt together and set aside.
- In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in almond extract. Add egg and beat well. (NOTE: I only have a hand mixer and my stuff never ever gets light and fluffy until I add the egg. Don’t fret if it is just crumbly and weird until then)
- At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
- Spoon batter into cake pan, smoothing top. Distribute raspberries evenly over top, cup side up, and sprinkle with remaining 1 1/2 Tbsp sugar.
- Bake until cake is golden and a wooden pick inserted into center comes out clean, about 20 minutes. (Note: Original recipe says 25 minutes, but I have never had it take that long. The first time you make this, start checking around 15 and note the time. The sugar on top is a neat natural timer. It’s usually done by the time the sugar turns golden). Cool in pan 15 minutes
- Eat it up!
Make your own buttermilk: No need to buy buttermilk especially for this or any recipe. Add one teaspoon of vinegar or lemon juice to one cup of milk and let it sit until it clabbers, about 10 minutes. Boom!