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Raspberry Riches Cake

1/2 teaspoon butter
1 cup unbleached all-pur- pose flour
3/4 cup 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 fresh red raspberries

Crumb topping:

1/2 cup firmly packed light brown sugar
2 tablespoons flour
1 tablespoon unsalted butter, cut into small pieces
1 tablespoon grated semisweet chocolate
1 tablespoon sliced almonds

Preheat the oven to 375 degrees. Butter a 9-inch round or 8-inch square baking dish.

In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, beat together the egg, buttermilk and vanilla extract until smooth. Stir in the melted butter. Pour the liquid mixture into the flour mixture and beat with a wooden spoon until the batter is lump-free.

Spread the batter evenly in the prepared pan. Sprinkle the raspberries over the batter.

To prepare the topping: In a food processor fitted with a metal blade, combine all of the topping ingredients and process until a fine consistency. Sprinkle the topping evenly over the raspberries.

Bake until richly browned, about 40 to 45 minutes. Remove from the oven and cool slightly on a rack. Cut into squares and serve warm. Makes 10 servings.

Nutritional analysis per serving: 241 calories; 9 grams fat; 39 grams carbohydrate; 3 grams protein; 137 mg sodium; 50 mg cholesterol; 34 mg calcium; 2 grams fiber.

Adapted from "Pleasures of Cooking Fruits & Vegetables," edited by Maria Kourebanas with Carl Sontheimer; tested by Susan Selasky for the Detroit Free Press Test Kitchen

Thursday, July 01, 1999

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