A lovely cake that I made some time ago is Matthew Evans' (The Gourmet Farmer) Sour Milk and Raspberry Cake. The sour milk I imagine works a little like buttermilk to produce a tender crumb in the cake.
As it is raspberry season, while the recipe calls for frozen raspberries, this cake would be a great way to highlight fresh raspberries:
Look at that lovely golden crumb:
Serve the cake warm or room temperature, by itself or with cream, custard or icecream:
To make this cake, you will need:
250g butter, softened
1 1/2 cups sugar
1 teaspoon vanilla extract
1 cup sour milk or buttermilk
2 2/3 cups self raising flour
100g raspberries, fresh or frozen
Preheat your oven to 180 degrees Celsius, and grease and line a 26cm springform tin.
In a stand mixer, beat the butter and sugar until light and creamy. Beat in the eggs, one by one, then the vanilla. Add the milk and flour in two alternating batches, and fold in until just combined.
Gently fold through the raspberries, then scrape the batter into the prepared cake tin and level the top with a spatula.
Bake the cake for 35-45 minutes or until cooked through when tested with a spatula. Remove the cake from the oven and leave it to sit in the tin for 10 minutes before unmoulding onto a wire rack to cool completely.