Raspberry Buttermilk cake

Inspired by Smitten Kitchen (and really, how could you not be?), I endeavored to make this lovely, simple, Raspberry Buttermilk cake. And? It's divine!

Not only that, but I now think that a small, elegant cake like this one is the perfect finish for a meal (excepting, of course, birthdays and important celebrations that call for things like candles and multi-tiered projects). Add some fresh whipped cream and maybe just maybe a raspberry for garnish, and dare I say this is a perfect end to a summer meal! Mmmm!

I followed Smitten Kitchen's raspberries right-side-up technique, as I like the holes in the cake.

This one I did with a little sugar sprinkled on top; the second one I did (yes, two in one weekend) did not have the sugar, and I think I liked it just as well. The top was a little browner and smoother.

I served it in my favorite tart dish from Les Terps, where my cousins have a beautiful french country home.