Carol Burnett's Raspberry Riches
Fresh red raspberries
SUGAR CRUMB TOPPING-
Semi sweet chocolate,
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.