Carol Burnett's Raspberry Riches
Servings: 8

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

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.

alt.creative-cook/JimG/1999