Salt-kissed Buttermilk Cake

Quick, relatively healthy, but a bit too salty.

This cake uses 1/4 C butter (which I browned, a suggestion from the author) and 2 eggs. I bought WW pastry flour for this recipe, and because I've been having baking powder issues, I used only 75% of what was called for (1 T). The cake rose beautifully, and it has a lovely texture. Its only a little sweet (only 1/2 C sugar), but it has too much salt.

Now its really something for my family to say "too salty". We buy the sea-salt Lindt chocolate, and call it crack. But this cake has 1/2 tsp salt in the batter, and then another tsp of kosher salt sprinkled on top (in addition to 3 T coarse sugar). The top is nice and crackly, but the overwhelming flavor is salt, not the lovely 1 C of home-grown raspberries!

This cake makes up quickly, and bakes quickly (took me 27 minutes). But I'd recommend only using 1/2 tsp salt on top.