Yield: 8 Servings
|1 cup||Flour; sifted|
|½ teaspoon||Baking powder|
|¼ teaspoon||Baking soda|
|⅓ cup||Unsalted butter|
|1¼ cup||Fresh red raspberries|
|½ cup||Brown sugar; packed|
|1 tablespoon||Unsalted butter; cut into|
|1½ teaspoon||Semi sweet chocolate; grated|
SUGAR CRUMB TOPPING
Melt and cool unsalted butter. Preheat oven to 375~. Butter a 9" round or 8" square baking pan. Sift together flour, sugar, baking powder, baking soda and salt into a mixing bowl. In another bowl, beat together egg, buttermilk and vanilla until smooth. Stir in butter. Add dry ingredients.
Beat with a wooden spoon until nearly smooth. Spread batter evenly in prepared pan. Sprinkle with raspberries. Top with sugar-crumb topping. Bake in preheated oven until nicely browned, about 40-45 minutes. Let cool on rack until warm. Serve warm. SUGAR CRUMB TOPPING: Witm metal blade in place, add all ingredients to processor. Process to a fine consistency.
Posted to EAT-L Digest by "Iris E. Dunaway" <hister@...> on Sep 7, 1997