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

1. *Note:if using frozen raspberries, thaw them on paper towels for 3 hours before putting them on cake batter.

2. Preheat oven to 350°; grease a 9″×9″ baking pan.

3. 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.

4. 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.

5. Bake 45-50 minutes or until toothpick comes out clean; serve with a dollop of whipped topping or whipped cream on the side.

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