1 cup Flour, sifted
3/4 cup Sugar
1/2 tsp Baking powder
1/4 tsp Baking soda
1/4 tsp Salt
1 Egg
1/3 cup Buttermilk
1/2 tsp Vanilla
1/3 cup Unsalted butter
1 1/4 cup Fresh red raspberries
SUGAR CRUMB TOPPING
1/2 cup Brown sugar, packed
1 tbsp Unsalted butter, cut into
small Pieces
1 1/2 tsp Semi sweet chocolate, grated
2 tbsp Flour
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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
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