Weekend Bake: Raspberry Buttermilk Cake

Last night's lovely blogger dinner party was concluded with slices of this tasty cake. It's easy, it's quick, and you can make it with whatever kind of berries you have on hand. I used an 8" springform and drizzled it with raspberry syrup, which made it a little moister than one might prefer.

1 cup (130 grams) all-purpose flour
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon salt
1/2 stick (56 grams) unsalted butter, softened
2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided
1/2 teaspoon pure vanilla extract
1 large (57 grams) egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 oz), plus extra for syrup

Preheat oven to 400. Cream butter and sugar until fluffy, then beat in vanilla and egg. Whisk remaining dry ingredients together and add to mixing bowl a bit at a time, alternating with buttermilk. Smooth batter into pan and poke raspberries into the top. Sprinkle with reserved sugar and bake for 2o minutes or until tester comes out clean.
Optional: Puree raspberries, strain out seeds, and drizzle resulting syrup on top of cooled cake.