Raspberry Buttermilk Cake

Ingredients:

1 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup butter
2/3 c sugar + 1 1/2 Tbs sugar
1/2 tsp vanilla
1 egg
1/2 c buttermilk
1 c raspberries

Preheat oven to 400 degrees.  Butter and flour 9 in round cake pan.  Whisk together 4 dry ingredients.  In a separate bowl, beat butter and sugar till pale and fluffy (about 2 minutes).  Beat in vanilla and egg.  On low speed, slowly alternate adding buttermilk and wet ingredients to dry ingredients, until just combined.  Spoon into pan, smoothing top. Scatter raspberries on top and sprinkle with sugar.  Bake 25-30 min until golden brown.  Cool 10 min.