Raspberry Buttermilk Cake

Delicious cake that pairs well with a cup of coffee.
Recipe courtesy of Epicurious

Ingredients:
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 tsp pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 ounces)

Preheat oven to 400° with rack in middle
Butter and flour a 9-inch round cake pan
Whisk together flour, baking powder, baking soda, and salt
Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla
Add egg and beat well
At low speed, mix in flour mixture in 3 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
Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 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