Carol burnett's raspberry riches
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour; sifted |
| ¾ | cup | Sugar |
| ½ | teaspoon | Baking powder |
| ¼ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 1 | 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 |
| small | Pieces | |
| 1½ | teaspoon | Semi sweet chocolate; grated |
| 2 | tablespoons | Flour |
Directions
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