| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Quick, Breads |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Flour; sifted |
| 3/4 |
c |
Sugar |
| 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1 |
|
Egg |
| 1/3 |
c |
Buttermilk |
| 1/2 |
ts |
Vanilla |
| 1/3 |
c |
Unsalted butter |
| 1 1/4 |
c |
Fresh red raspberries |
| 1/2 |
c |
Brown sugar; packed |
| 1 |
tb |
Unsalted butter; cut into |
|
sm |
Pieces |
| 1 1/2 |
ts |
Semi sweet chocolate; grated |
| 2 |
tb |
Flour |
INSTRUCTIONS
SUGAR CRUMB TOPPING
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.
Posted to EAT-L Digest by "Iris E. Dunaway" <hister@JUNO.COM> on Sep 7,
1997
A Message from our Provider:
“Guess who created pleasure. He might just know a thing or two . . .”