Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Flour -- sifted
3/4 cup Sugar
1/2 teaspoon Baking powder
1/4 teaspoon Baking soda
1/4 teaspoon Salt
1 Egg
1/3 cup Buttermilk
1/2 teaspoon Vanilla
1/3 cup Unsalted butter
1-1/4 cup Fresh red raspberries
SUGAR CRUMB TOPPING-
1/2 cup Brown sugar -- packed
1 tablespoon Unsalted butter -- cut into
small pieces
1-1/2 teaspoon Semi sweet chocolate -- grated
2 tablespoon Flour
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.
