Carol Burnett's Raspberry Riches

Course : Candy
Serves: 8
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 cup flour -- sifted
1 large 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
1/2 cup brown sugar -- packed
1 1/2 teaspoons semisweet chocolate -- grated
1 tablespoon butter -- unsalted -- cut
2 tablespoons flour -- small pieces

Preparation / Directions:

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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Candy Recipes