Raspberry Almond Buttermilk Cake

This is a good, basic go-to buttermilk cake — moist and ever-so-light — a great jumping off point for whatever you can dream up. Try different berries - the original had no almond extract or almonds but i love it. A little cinnamon and nutmeg with pinch of ginger with peach chunks would be delicious. This is a thin cake and cooks very quickly, which is lovely if you invite someone over for coffee and cake and have no cake, or wake up with a craving! Adapted from gourmet and smitten kitchen

Steps

Preheat oven to 400f with rack in middle.

Butter and flour a 9-inch round cake pan.

Whisk together flour , baking powder , baking soda , and salt and set aside.

In a larger bowl , beat butter and 2 / 3 cup sugar with an electric mixer at medium-high speed until pale and fluffy , then beat in vanilla & almond extract and the zest.

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 raspberries evenly over top and sprinkle with remaining 1 1 / 2 tablespoons sugar and sliced almonds.

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.

Or if your like me cool it just long enough to take your pictures and serve it straight from the pan.

Ingredients

all-purpose flour, baking powder, baking soda, salt, butter, sugar, pure vanilla extract, almond extract, lemon zest, egg, buttermilk, fresh raspberry, sliced almonds