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CAROL BURNETT'S RASPBERRY RICHES




Source of Recipe


old newspaper clipping


List of Ingredients





1 C. flour, sifted
3/4 C. granulated sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 egg
1/3 C. buttermilk
1/2 tsp. vanilla extract
1/3 C. unsalted butter
1 1/4 C. fresh red raspberries



Recipe



Melt and cool unsalted butter. Preheat oven to 375ºF. Butter an 8- or 9-inch round or 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 extract 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 to 45 minutes. Let cool on rack until warm. Serve warm.

Sugar Crumb Topping
1/2 C. brown sugar, packed
1 T. unsalted butter, cut into small pieces
1 1/2 tsp. semisweet chocolate, grated
2 T. flour

With metal blade in place, add all ingredients to food processor. Process to a fine consistency.