1 teaspoon pure vanilla extract

1D3 cup sugar

4 tablespoons (1D2 stick) unsalted butter, melted and cooled to room temperature

For the topping:

8 ounces (2 cups) fresh raspberries (substitute blackberries, mangos or sliced peaches if desired)

1D4 cup sugar

Whipped cream (optional)

1. Heat the oven to 425 F with a rack positioned in the top third of the oven.

2. Sift the flour with the baking powder in a large bowl.

3. In a second large bowl, beat the eggs with a whisk until creamy and yellow, and then whisk in the buttermilk, vanilla, sugar and butter (the mixture will look curdy and broken; that is fine).

4. Add the flour mixture to the egg mixture, and whisk until the batter is combined and smooth.

5. Divide the batter among 8 standard-size (3-ounce) nonstick muffin-pan cups, filling them two-thirds full.

6. Bake for 9 minutes. Check the cakes by inserting a knife tip between the rim of the cake and the muffin cup and pulling gently to expose the side of the cake. If the side of the cake appears evenly browned, the cakes will hold together when inverted and are ready. If not, bake for another minute and check again.

7. While the cakes bake, place the raspberries in a medium bowl. Shower them with the sugar, and then use your hand to gently toss them in the sugar until they have a light dusting on them. (If the berries are overripe and bursting, or wet because you washed them, the sugar will dissolve on them. This is fine -- they'll still taste great!)

8. When the cakes are done, invert them onto individual small plates and divide the berries among them, mounding them on top and around the cakes, and top with a dollop of whipped cream (if using).

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)