Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           flour -- sifted
   1                    egg
     3/4  cup           sugar
     1/3  cup           buttermilk
     1/2  teaspoon      baking powder
     1/2  teaspoon      vanilla
     1/4  teaspoon      baking soda
     1/3  cup           unsalted butter
     1/4  teaspoon      salt
   1 1/4  cups          raspberries
                        -----SUGAR CRUMB TOPPING-----
     1/2  cup           brown sugar -- packed
   1 1/2  teaspoons     semisweet chocolate -- grated
   1      tablespoon    butter -- unsalted -- cut
                        -- into
   2      tablespoons   flour -- small pieces

Preparation:

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 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: Witm metal blade in place, add all ingredients to processor. Process to a fine consistency.