Raspberry Sour Cream Cake

Underneath the crunchy sugar-dusted top is a pillowy soft interior punctuated by bursts of tangy raspberries. It's the ideal summertime cake.

Serves 8

This recipe is adapted from an original raspberry buttermilk cake at Gourmet. I have made this cake both with sour cream and with buttermilk. When I made it with buttermilk, I used 1 egg; with sour cream, I used 2 eggs.

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup sugar, plus 3 tablespoons, divided
1/2 teaspoon vanilla
2 large eggs
1/2 cup sour cream
1 cup fresh raspberries

1. Place rack in the middle of the oven, and preheat to 400°F. Coat a 9-inch round cake pan with Pam baking spray (or coat with butter and dust with flour).

2.Whisk together flour, baking powder, baking soda, and salt.

3. Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add eggs and beat well. Add sour cream and beat well.

4. At low speed, mix in flour mixture in 3 batches, until just combined. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 3 tablespoons sugar.

5. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.