Raspberry Cake

• 4 tablespoons unsalted butter
• 1 cup sugar, divided
• 1 egg
• 2 cups sifted all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup buttermilk
• 1 cups fresh raspberries or (12 ounce) package frozen raspberries
• whipped topping or whipped cream

1. *Note:if using frozen raspberries, thaw them on paper towels for 3 hours before putting them on cake batter.
2. Preheat oven to 350u0b0; grease a 9"x9" baking pan.
3. Cream butter and 3/4 cup sugar; add the egg and beat well; mix the flour, baking powder, baking soda and salt together; alternate adding dry mixture and buttermilk to creamed mixture.
4. Pour into baking pan and cover with the raspberries, starting in the center; place berries, point up, in concentric circles until cake is covered (berries will hold their shape and position as the cake bakes); sprinkle with the remaining 1/4 cup sugar.
5. Bake 45-50 minutes or until toothpick comes out clean; serve with a dollop of whipped topping or whipped cream on the side.

unsalted butter, sugar, egg, flour, baking powder, baking soda, salt, buttermilk, fresh raspberries, cream

Taken from www.food.com/recipe/raspberry-cake-74443 (may not work)