Raspberry Riches

1 cup self-rising flour

3/4 cup sugar

1 egg

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 8x8-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

Amethysts Recipes