Preheat the oven to 350 F and heavily spray a 10 cup bundt pan with flour coated baking spray.

In a medium size bowl combine the 3 cups flour, 2 tsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt. Whisk until combined.

In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the 1 cup butter for 1 minute on medium speed. Scrape down the bowl and add the 2 cups sugar. Mix on medium speed for 2 minutes until light and fluffy.

Scrape down the bowl and add the 3 eggs and 1 tbsp vanilla extract. Mix for 1 minute on medium speed.

Add in 1/3rd of the dry ingredients, then half of the buttermilk and alternate, starting and ending with the dry ingredients. Mix only until combined. Do not overmix.

Dust the raspberries with the remaining tablespoon of flour and fold into the batter with a spatula so they don’t break apart so much.

Pour the batter into the prepared bundt pan and bake for 50-55 minutes, until the top of the cake is firm, lightly golden brown, and the sides are starting to separate from the edges.

Allow the cake to cool for 20 minutes in the pan, then invert onto a wire cooling rack to cool completely.