Instructions: Butter a 9-inch cake pan and line with parchment paper. Butter and lightly flour parchment paper. Place raspberries along bottom of pan and sprinkle with brown sugar. Combine granulated sugar, baking soda and salt. In a separate bowl cream together butter and sugar. Place in bowl with sugar mixture and add vanilla and buttermilk. Beat with a hand mixer for a couple of minutes until a smooth batter forms. Pour over raspberries and bake at 375 degrees for 25-30 minutes or until golden brown and toothpick comes out clean. Allow to cool and invert on a platter. Peel off parchment paper and serve with vanilla ice cream.

Chefs Notes: Use your favorite sugar and egg substitute.

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