Raspberry Buttermilk Cake

So, this cake is good anytime of year.  It's good in the summer because of the fresh raspberries.  It's also good for the winter holidays because it's got a splash of red, which is adds a festive touch.  It's really yummy because of the buttermilk, which gives it a creaminess.  It's topped with a nice, sugary crunch.  The great thing about this cake is that you don't HAVE to use raspberries.  You can substitute any berry you want!

Ingredients:
1 cup + 1 cup all-purpose flour
1/2 tsp + 1/2 tsp baking powder
1/2 tsp + 1/2 tsp baking soda
1/4 tsp + 1/4 salt
1/2 stick + 1/2 stick unsalted butter, softened
2/3 cup + 2/3 cup + 1 1/2 Tbsp sugar, divided
1/2 tsp + 1/2 tsp vanilla extract
1 + 1 large egg
1/2 cup + 1/2 cup well-shaken buttermilk
2 cup fresh raspberries (about 10 oz)

Directions: 
You're going to make this cake in two parts, but it really doesn't take long at all.
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 on medium until pale and fluffy, then beat in vanilla.  Add egg and beat well.  At low speed, mix in flour in three batches, alternating with buttermilk.  Mix until just combined.
Spoon batter into cake pan, smoothing the top. Place raspberries evenly over the top, pushing them about halfway down into the batter.
Make the second half of the cake, gently folding the batter over the first part, then placing raspberries on top.  Sprinkle the 1 1/2 Tbps of sugar evenly over the top of the raspberries and batter.

Bake at 400 for 40-45 minutes until golden and wooden toothpick comes out clean.
Cool in pan for 10 minutes before you turn it out, then let it cool another 10-15 minutes before serving.  Enjoy!