Ingredients:
4 tablespoons unsalted butter
1 cup sugar, divided
1 eggs
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) packages frozen raspberries
whipped topping or whipped cream
Directions:
*Note:if using frozen raspberries, thaw them on paper towels for 3 hours before putting them on cake batter.
Preheat oven to 350F; grease a 9″x9″ baking pan.
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.
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.
Bake 45-50 minutes or until toothpick comes out clean; serve with a dollop of whipped topping or whipped cream on the side.
Servings: Serve
Time preparation: 15 min.
Time total: 60 min.