Recipe - Carol Burnetts Raspberry Riches

1 cup Flour; sifted
Three fourths cup Sugar
One half teaspoon Baking powder
One fourth teaspoon Baking soda
One fourth teaspoon Salt
1 Egg
1/3 cup Buttermilk
One half teaspoon Vanilla
1/3 cup Unsalted butter
1 One fourth cup Fresh red raspberries

SUGAR CRUMB TOPPING
One half cup Brown sugar; packed
1 tablespoon Unsalted butter; cut into
small Pieces
1 One half teaspoon Semi sweet chocolate; grated
2 tablespoon Flour

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 sugarcrumb topping. Bake
in preheated oven until nicely browned, about 4045 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 EATL Digest by "Iris E. Dunaway" hister@JUNO.COM on Sep 7,
1997