Preheat oven to 400F and grease a 9” round cake pan with non-stick spray.

In a medium bowl, whisk all-purpose flour, baking powder, baking soda and sea salt and set aside.

With a hand-mixer, cream together the unsalted butter and granulated sugar until light and fluffy in a larger bowl.

Add in buttermilk, egg, and vanilla extract, and beat until combined.

Mix in the dry ingredients with a spatula, then fold in half of the raspberries.

Pour into prepared cake pan and then add the remaining raspberries on top. Sprinkle the top with 2 teaspoons (or more) of sugar and bake for 30 minutes, or until the top is golden brown and the center comes out dry with moist crumbs when a toothpick is inserted.

Place on a cooling rack until it is slightly warm. If needed, loosen the edges, and remove from the pan carefully.

Cool completely and sprinkle with powdered sugar if desired.

Cut and serve.