Fruit + buttermilk (or cream) cake

Raspberry Buttermilk Cake
Adapted from Gourmet, June 2009

Original recipe can be found here: http://www.stumbleupon.com/s/#2FlFSP/smittenkitchen.com/2009/05/raspberry-buttermilk-cake//

Makes one thin 9-inch cake.

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 vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large egg
1/2 cup well-shaken buttermilk or cream
1 cup fresh raspberries or whatever fruit you like.

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan (pie pan works well also).

Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.

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. Scatter (see Note) raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons (22 grams) sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 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.

Alt: add custard top. See new post.