I started by preheating my oven to 350°F (175°C). While that was heating up, I prepared a 9-inch cake pan greased it lightly, dusted it with flour, and lined the bottom with parchment paper just to be safe. Then I gave the raspberries a gentle rinse and patted them dry with a paper towel. Set those aside for later.

In a small bowl, I combined the brown sugar and heavy cream, stirring until the mixture was smooth. I poured it into the bottom of the cake pan and spread it out evenly. Then I scattered 1 cup of the raspberries over that sugary layer.

Next, I whisked together the flour, baking powder, baking soda, and salt in a medium bowl. In a larger bowl, I beat the softened butter and granulated sugar until the mixture turned light and fluffy—took about 2 to 3 minutes. I added the eggs one at a time, mixing well after each, and then stirred in the vanilla extract.

I gradually added the dry ingredients to the wet batter, mixing just until everything was combined didn’t want to over mix. Then I carefully spread the batter over the raspberry layer in the pan and smoothed out the top with a spatula.

I baked the cake for about 35 to 40 minutes, until a toothpick inserted in the center came out clean. After taking it out, I let it cool in the pan for 10 minutes, then inverted it onto a serving plate. Before serving, I garnished it with a few extra fresh raspberries. For a finishing touch, I dusted it with powdered sugar and added a dollop of whipped cream on the side. Perfect!