Recently Viewed Recipes
 
  Top Searches
 
 

Carol Burnett's Raspberry Riches

"From a collection of Celebrity Recipes."

 Add to Recipebook  Add Your Photo
 Add to Menu  Add Private Note
 Add to Shopping List  Add to Planner
 Rate / Review Recipe (1)  Send to Email
 Save recipe / favorites  Print This Recipe
   

Prep Time: 20m

Cook Time: 45m

   

Servings: 8  

 
 
  • 5.0000

One of the many cakes that I made this weekend for Thanksgiving. Thanks so much for sharing this lovely recipe Mike. We enjoyed it very much, great flavor, texture and crumb. Made for Think Pink 2017..

  Ingredients
 
  US | Metric  Print Ingredients
 
  • FOR BATTER
  • 1 cup all-purpose flour (sifted)
  • 3/4 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/3 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • 1/3 cup unsalted butter (melted and cooled)
  • 1 1/4 cups raspberries (red, fresh)
  • FOR TOPPING
  • 1/2 cup packed brown sugar
  • 1 tablespoon unsalted butter (cut into small pieces)
  • 1 1/2 teaspoon grated semisweet chocolate
  • 2 tablespoons all-purpose flour
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Heat oven to 375 degrees F. Butter an 8- or 9-inch round or square baking pan.

Step 2

Sift together flour, sugar, baking powder, baking soda and salt into a mixing bowl.

Step 3

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.

Step 4

Spread batter evenly in prepared pan. Sprinkle with raspberries.

Step 5

Sugar Crumb Topping: With metal blade in place, add all ingredients to food processor. Process to a fine consistency.

Step 6

Sprinkle sugar topping on top of raspberries and bake until nicely browned, about 40 to 45 minutes.

Step 7

Let cool on rack until warm. Serve warm.

  Nutritional Facts
 
 
  • Serving Size: 1 (105 g)
  • Calories 311.3
  • Total Fat - 10.5 g
  • Saturated Fat - 6.3 g
  • Cholesterol - 51.1 mg
  • Sodium - 164.9 mg
  • Total Carbohydrate - 52.1 g
  • Dietary Fiber - 1.2 g
  • Sugars - 36.7 g
  • Protein - 3.5 g
  • Calcium - 46.2 mg
  • Iron - 0.5 mg
  • Vitamin C - 2.3 mg
  • Thiamin - 0 mg
  Reviews
 
 
1 review

One of the many cakes that I made this weekend for Thanksgiving. Thanks so much for sharing this lovely recipe Mike. We enjoyed it very much, great flavor, texture and crumb. Made for Think Pink 2017.

 

Review by KATO BABY