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This cake has the most plush, tender crumbs and is a tad tangy from the buttermilk. The raspberries dotted across its top are not only gorgeous post-bake but also the perfect fruity accompaniments to the vanilla-infused cake. The turbinado sugar adds sparkle and crunch—and we love it for that.
Preheat the oven to 350°F. Grease an 8×8-inch square pan with cooking spray or softened butter. Line the pan with parchment paper, allowing the paper to extend above the edges of the pan.
In a small bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the melted butter and sugar for about 30 seconds. Whisk in the eggs and the egg yolk, one at a time, and then the vanilla and buttermilk.
Using a spatula, gently fold the dry ingredients into the wet until you see only a streak or two of flour. Transfer the batter to the prepared pan, evenly distribute the raspberries over the top, and generously sprinkle with turbinado sugar.
Bake until a toothpick inserted in the center comes out with only a few moist crumbs, 45 to 50 minutes, rotating the cake halfway through.
Let the cake cool in the pan on a wire rack for 10 minutes. Use the paper to lift the cake out of the pan. Let cool completely. Serve slices with a dollop of whipped cream, if using. The cake can be wrapped tightly in plastic wrap and stored at room temperature up to 1 day or in the refrigerator up to 3 days.
Quick and easy with lots of flavor. This will be a regular way to use up buttermilk.
could you replace all-purpose flour in this recipe with almond flour?
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