Title: Carol burnett's raspberry riches
 Categories: Quick, Breads
      Yield: 8 Servings
 
      1 c  Flour; sifted
    3/4 c  Sugar
    1/2 ts Baking powder
    1/4 ts Baking soda
    1/4 ts Salt
      1    Egg
    1/3 c  Buttermilk
    1/2 ts Vanilla
    1/3 c  Unsalted butter
  1 1/4 c  Fresh red raspberries

--------------------SUGAR CRUMB TOPPING-------------------------
    1/2 c  Brown sugar; packed
      1 tb Unsalted butter; cut into
        sm Pieces
  1 1/2 ts Semi sweet chocolate; grated
      2 tb Flour
 
  Melt and cool unsalted butter. Preheat oven to 375~. Butter a 9"
  round or 8" 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 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 40-45 minutes. Let cool on rack until
  warm. Serve warm. SUGAR CRUMB TOPPING: Witm metal blade in place, add
  all ingredients to processor. Process to a fine consistency.