Eggless Raspberry Buttermilk Cake

Adapted from Smitten Kitchen

1 cup all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 cup margarine

2/3 cup sugar

1/2 tsp vanilla powder

1/2 cup buttermilk*

1 cup fresh raspberries

Preheat oven to 400 F with the rack in the middle.  Grease a 9 inch round pan and line with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and vanilla powder.  In the bowl of an electric mixer, beat together butter and sugar on medium-high speed until light and fluffy.  Reduce speed to low and add flour in 3 additions alternating with buttermilk, ending with flour.  Mix until just combined.  Spread in the prepared pan.  Sprinkle the raspberries on top and bake for 20 to 25 minutes.

Allow to cool in pan for 10 minutes.  Transfer cake to a wire rack and cool for another 15 minutes.  Transfer to a plate and eat warm!

* I never have buttermilk.  Please refer to Substitutions for a substitute (now that was redundant!!)