Raspberry Buttermilk Cake

1 cup all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 stick of unsalted butter, softened
2/3 cup plus
1.5 Tbsp. sugar, divided
1 tsp. vanilla extract
1 large egg
1/2 cup well-shaken lowfat buttermilk
1 cup fresh raspberries (about 5 oz.)

Preheat the oven to 400, with a rack in the middle. Butter and flour a 9″ cake pan (I used a springform pan – I no longer mess around with trying to get cakes out of pans).
Whisk together the flour, baking powder, baking soda and salt.
Beat together the butter and 2/3 cup sugar at medium-high until pale and fluffy. Beat in vanilla, and then egg.
At low speed, mix in flour in three batches, alternating with the buttermilk, beginning and ending with flour, until just combined.
Spoon batter into a cake pan, and smooth the top. Scatter raspberries on top, and sprinkle remaining 1.5Tbsp. sugar.
Bake until cake is golden brown and a toothpick inserted in the center comes out clean, about 20-25 minutes. Cool in the pan 10 minutes and then turn onto a rack and cool to warm, 10-15 minutes.
Nutritional Information for 1/8 of the cake: Calories: 196 / Fat: 6.7g / Saturated Fat: 3.9g / Carbs: 31.5 / Fiber: 1.5g / Protein: 3.1g