Carol Burnett's Raspberry Riches

Submitted by yooper

"The funny lady can bake too! These are great to serve with coffee or afternoon tea. Also good with a nice cold glass of milk."

 

• Ready In: 1hr 5mins
• Ingredients: 14
• Serves: 8

ingredients

• 1 cup flour, sifted
• 3⁄4 cup granulated 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 extract
• 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 small pieces
• 1 1⁄2 teaspoons semisweet chocolate, grated
• 2 tablespoons flour

directions

1. Melt and cool unsalted butter.
2. Preheat oven to 375.
3. butter an 8 or 9 inch round or square baking pan.
4. Sift together flour, sugar, baking powder, baking soda and salt into a mixing bowl.
5. In another bowl, beat together egg, buttermilk and vanilla extract until smooth.
6. Stir in butter.
7. Add dry ingredients.
8. Beat with a wooden spoon until nearly smooth.
9. spread batter evenlyh in prepared pan.
10. Sprinkle with raspberries.
11. Top with Sugar Crumb Topping.
12. Bake in preheated oven until nicely browned, about 40 to 45 minutes.
13. Let cool on rack until warm.
14. Serve warm.
15. Sugar Crumb Topping: With metal blade in place, add all ingredients to food processor.
16. Process to a fine consistency.

Reviews

[gayle]

I’ve been making this since 1979 when it was first published in the Cuisinart publication, the Pleasures of Cooking. Volume II. Issue number 2. July-August 1979. The only difference is in the method, the liquid ingredients are added to the dry ingredients not dry to liquid. It’s delicious and I always get requests for more.