Buttermilk Cake

This recipe is from the Smitten Kitchen. It makes a one-layer cake than can be a dessert or eaten for breakfast.

1 cup 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

1/2 teaspoon pure vanilla extract

1/2 teaspoon finely grated lemon zest

1 large egg

1/2 cup well-shaken buttermilk

1 cup fresh raspberries, blackberries, blueberries or any other fruit you like

Preheat oven to 400°F 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, 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 fruit evenly over top and sprinkle with remaining 1 1/2 tablespoons 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. Serve plain or with a dollop of fresh whipped cream. Heavenly.

Buttermilk cake made with blackberries.