The original recipe for this yummy cake called for buttermilk, which is very disagreeable with my digestion. I subbed plain soy yogurt instead, measure for measure, and this cake was a real winner.
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick margarine, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup plain soy yogurt
1 cup fresh raspberries
Preheat oven to 400 degrees F, rack in the middle. Grase and flour a 9″ round cake pan.
Whisk together the flour, baking powder, baking soda, and salt.
Beat margarine and 2/3 cup sugar with an electric mixer at medium-high speed until pale an fluffy, about 2 minutes. Then beat in vanilla; add the egg and beat well.
At low speed, mix in flour mixture in 3 batches, alternating with yogurt, beginning and ending with the flour, and mixing until just combined.
Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over the top and sprinkle with remaining 1 1/2 tablespoon sugar.
Bake until cake is golden and a wooden toothpick inserted into center comes out clean, 25-30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm. Invert onto a plate. Serves 6.