Carol burnett's raspberry riches

Yield: 8 Servings

Measure Ingredient
1 cup Flour; sifted
¾ cup Sugar
½ teaspoon Baking powder
¼ teaspoon Baking soda
¼ teaspoon Salt
1 \N Egg
⅓ cup Buttermilk
½ teaspoon Vanilla
⅓ cup Unsalted butter
1¼ cup Fresh red raspberries
½ cup Brown sugar; packed
1 tablespoon Unsalted butter; cut into
\N small Pieces
1½ teaspoon Semi sweet chocolate; grated
2 tablespoons Flour

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

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