Beer makes batters better, meat more tender, and sauces more flavorful.
Carol Burnett's Raspberry Riches
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- #53359
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 cup flour, sifted
3/4 cup granulated 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 extract
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 semisweet chocolate, grated
2 tablespoons flour
directions
For Base: Melt and cool unsalted butter. Preheat oven to 375 degrees F. Butter an 8- or 9-inch round or 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 extract 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 to 45 minutes. Let cool on rack until warm. Serve warm.
For Topping: With metal blade in place, add all ingredients to food processor. Process to a fine consistency.
added by
WERT25
nutrition data
186 calories, 7 grams fat, 30 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.
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