Raspberry Cake Ultimate Treat (Print Version)

# Ingredients:

01 - 1 cup raspberries, fresh
02 - 1 teaspoon vanilla
03 - 1 ½ cups plain flour
04 - ½ cup buttermilk
05 - ¼ teaspoon fine salt
06 - 1 cup sugar, white
07 - ½ cup butter, softened
08 - ½ teaspoon soda for baking
09 - ½ teaspoon baking powder
10 - 2 eggs, large
11 - Powdered sugar for topping

# Instructions:

01 - Set your oven to 350°F (175°C) and grease an 8-inch round cake pan with butter and a light coating of flour.
02 - In a large bowl, stir together the flour, salt, baking soda, and baking powder until combined.
03 - Using another bowl, beat together the sugar and softened butter until fluffy and pale.
04 - Crack in the eggs one by one, mixing well each time. Then stir in the vanilla.
05 - Slowly add the dry ingredients to the butter and sugar, alternating with the buttermilk. Avoid overmixing.
06 - Carefully fold in the raspberries, making sure not to break them apart.
07 - Pour the batter evenly into the prepared pan and smooth it out with a spatula.
08 - Bake for about 25-30 minutes, checking with a toothpick—it should come out clean when done.
09 - Take the cake out and let it sit in the pan for 10 minutes. Then move it to a wire rack to cool completely.
10 - Sprinkle powdered sugar over the cooled cake and garnish with a few extra raspberries if you'd like.

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