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1
Preheat the oven to 350.
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2
Butter a 10-inch round cake pan and line the bottom with parchment paper.
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3
Butter the paper.
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4
In a medium bowl, whisk all of the flours with the wheat germ and baking powder until well blended.
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5
In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), combine the 2 sticks of butter with 2 cups of the sugar and the salt and beat at medium speed until pale yellow and fluffy, about 3 minutes.
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6
Beat in the vanilla, then beat in the eggs 1 at a time, scraping down the side and bottom of the bowl (the mixture will look broken).
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7
Add the dry ingredients and beat at low speed just until incorporated and the batter is smooth.
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8
Scrape the batter into the prepared pan and smooth the top.
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9
Arrange the 2 cups of raspberries in a single layer on top, then sprinkle with the remaining 2 tablespoons of sugar.
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10
Bake for about 50 minutes, until the cake is golden and a cake tester inserted in the center comes out clean.
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11
Transfer to a rack to cool for 15 minutes.
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12
Run a thin, sharp knife around the edge of the cake.
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13
Invert the cake onto a large plate; peel off the parchment paper.
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14
Turn the cake right side up on a serving plate and let cool until warm, about 1 hour.
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15
Serve with whipped cream and raspberries.
