Carol Burnett's Raspberry Riches
Source of Recipe
Internet
List of Ingredients
1 cup flour -- sifted
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/3 cup buttermilk
1/2 teaspoon vanilla
1/3 cup unsalted butter
1 1/4 cups fresh red raspberries
Sugar crumb topping:
1/2 cup brown sugar -- packed
1 tablespoon unsalted butter -- cut into pieces
1 1/2 teaspoons semi sweet chocolate -- grated
2 tablespoons flour
Recipe
Melt and cool unsalted butter.
Preheat oven to 375F. Butter a 9-inch round or 8-inch 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:
With metal blade in place, add all ingredients to processor. Process to a fine consistency.
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