Raspberry Buttermilk Cake
(adapted from Smitten Kitchen, originally from Gourmet Magazine)
Makes one thin 9-inch cake, serves 6-8
1 cup (130 grams) all-purpose flour
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon salt
1/2 stick (56 grams) margarine
2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest
1 large (57 grams) egg
1/2 cup (118 ml) well-shaken cultured coconut milk (or soymilk curdled with 1 teaspoon lemon juice) 1 cup (5 ounces or 140 grams) fresh raspberries
Preheat oven to 400°F with rack in middle. Grease and flour a 9-inch round cake pan. Line the bottom of the pan with parchment paper.
Whisk together flour, baking powder, baking soda, and salt and set aside.
In a larger bowl, beat margarine and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, then beat in vanilla and zest. Add egg and beat well.
At low speed, mix in flour mixture in three batches, alternating with coconut milk, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan, smoothing top.
Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons (22 grams) sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 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.