Buttermilk Raspberry Snack cake

Found this recipe in one of my Fine Cooking magazines that was featuring recipes with Buttermilk.  Knowing how much Eric likes Raspberries, I decided to give it a try.  This turned out to be delicious and easy to make.  We stored it in the refrigerator as it tasted great with a little chill in it. I believe it became a breakfast choice for Ian for a couple of days.  Top off your piece with a little whipped cream! 

1-1/2 cups all-purpose flour

1-1/2 tsp. baking powder

3/4 tsp. kosher salt

3/4 cup unsalted butter, melted

1-1/4 cups granulated sugar

2 large eggs

1 egg yolk

2 tsp. vanilla extract

2/3 cup buttermilk

1-1/2 cups raspberries

Turbinado sugar

Fresh whipped cream, for garnish (optional)

Preheat the oven to 350°F. Grease an 8×8-inch square pan with cooking spray or softened butter. Line the pan with parchment paper, allowing the paper to extend above the edges of the pan.

In a small bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the melted butter and sugar for about 30 seconds. Whisk in the eggs and the egg yolk, one at a time, and then the vanilla and buttermilk.

Using a spatula, gently fold the dry ingredients into the wet until you see only a streak or two of flour. Transfer the batter to the prepared pan, evenly distribute the raspberries over the top, and generously sprinkle with turbinado sugar.

Bake until a toothpick inserted in the center comes out with only a few moist crumbs, 45 to 50 minutes, rotating the cake halfway through.

Let the cake cool in the pan on a wire rack for 10 minutes. Use the paper to lift the cake out of the pan. Let cool completely. Serve slices with a dollop of whipped cream, if using. The cake can be wrapped tightly in plastic wrap and stored at room temperature up to 1 day or in the refrigerator up to 3 days.