1 cup self-rising flour
3/4 cup sugar
1/3 cup buttermilk
1/2 teaspoon vanilla extract
1/3 cup butter or margarine, melted
1-1/4 cups fresh raspberries
Sugar Crumb Topping (below)
Preheat oven to 375°F. Spray an 8×8-inch baking pan with non-stick vegetable spray.
In a medium bowl, combine flour and sugar. In a large mixing bowl, combine egg, buttermilk, vanilla, and melted butter; beat until smooth. Add flour mixture to egg mixture, stirring until just moistened. Spoon batter into prepared baking pan; smooth the top. Sprinkle with raspberries. Top with Sugar Crumb Topping.
Bake 40 to 45 minutes or until golden brown. Cool in pan on a wire rack for at least 30 minutes before serving. Serve warm.
SUGAR CRUMB TOPPING
1/2 cup firmly packed brown sugar
1 tablespoons butter or margarine, cut into small pieces
1-1/2 teaspoons grated semisweet chocolate
2 tablespoons all-purpose flour
In food processor, combine brown sugar, butter, chocolate, and flour; process to a fine consistency.
Yield: 8 servings
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