Created by: Mikekey
Created on August 31, 2015
Carol Burnett's Raspberry Riches
"From a collection of Celebrity Recipes."
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Prep Time: 20mPT20M
Cook Time: 45mPT45M
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..
- 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.
Heat 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.
Sugar Crumb Topping: With metal blade in place, add all ingredients to food processor. Process to a fine consistency.
Sprinkle sugar topping on top of raspberries and bake until nicely browned, about 40 to 45 minutes.
Let cool on rack until warm. Serve warm.
- 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