Carol Burnett’s Raspberry Riches: A Taste of Hollywood Sweetness

There’s something undeniably comforting about raspberries. Maybe it’s the vibrant color, the delicate sweetness, or the slight tang that dances on your tongue. I remember baking with my grandmother every summer, and she always had a stash of fresh raspberries picked from her garden. One particularly memorable afternoon, we decided to try a recipe from an old cookbook she’d had for years. The recipe was very similar to this one, though I cannot recall the exact cookbook. The aroma that filled the kitchen as it baked was intoxicating, and that first warm bite, bursting with juicy raspberries and a crunchy topping, has stayed with me ever since. I’m thrilled to share with you my version of this fantastic dessert.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40-45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 8
• Yield: 1 square cake
• Dietary Type: Vegetarian

Ingredients

• 1 cup flour, sifted
• ¾ cup granulated sugar
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 egg
• ⅓ cup buttermilk
• ½ teaspoon vanilla extract
• ⅓ cup unsalted butter
• 1 ¼ cups fresh red raspberries

Sugar Crumb Topping

• ½ cup brown sugar, packed
• 1 tablespoon unsalted butter, cut into small pieces
• 1 ½ teaspoons semisweet chocolate, grated
• 2 tablespoons flour

Equipment Needed

• 8 or 9-inch round or square baking pan
• Mixing bowls
• Wooden spoon
• Food processor
• Cooling rack

Instructions

1. Begin by melting ⅓ cup of unsalted butter. Allow the melted butter to cool slightly while you prepare the other ingredients. This prevents it from cooking the egg in the next steps.
2. Preheat your oven to 375°F (190°C). This temperature ensures the cake bakes evenly and develops a golden-brown crust.
3. Prepare your baking pan by buttering it thoroughly. This prevents the cake from sticking and ensures easy removal after baking. An 8 or 9-inch round or square pan works perfectly.
4. In a mixing bowl, sift together 1 cup of sifted flour, ¾ cup of granulated sugar, ½ teaspoon of baking powder, ¼ teaspoon of baking soda, and ¼ teaspoon of salt. Sifting ensures a light and airy texture by removing any lumps and aerating the dry ingredients.
5. In a separate bowl, beat together 1 egg, ⅓ cup of buttermilk, and ½ teaspoon of vanilla extract until smooth. The buttermilk adds a subtle tang and helps to create a moist crumb. The vanilla enhances the overall flavor of the cake.
6. Stir in the cooled, melted butter into the wet ingredients. Mix until well combined.
7. Add the dry ingredients to the wet ingredients.
8. Beat with a wooden spoon until nearly smooth. It’s okay if there are a few small lumps; overmixing can lead to a tough cake.
9. Spread the batter evenly in the prepared pan.
10. Sprinkle the 1 ¼ cups of fresh red raspberries evenly over the batter. Gently press them down slightly into the batter.
11. Prepare the Sugar Crumb Topping: With the metal blade in place, add all ingredients to a food processor (½ cup packed brown sugar, 1 tablespoon unsalted butter cut into small pieces, 1 ½ teaspoons grated semisweet chocolate, and 2 tablespoons flour.).
12. Process to a fine, crumbly consistency. This should only take a few pulses. Be careful not to over-process it into a paste.
13. Top the raspberries evenly with the Sugar Crumb Topping.
14. Bake in the preheated oven for 40 to 45 minutes, or until nicely browned. A toothpick inserted into the center should come out clean, or with just a few moist crumbs attached.
15. Let cool on a rack until warm before serving. This allows the cake to set slightly and makes it easier to slice.
16. Serve warm, and enjoy!

Expert Tips & Tricks

• Raspberry Quality: Use the freshest raspberries you can find. They should be plump, firm, and deeply colored. If using frozen raspberries, do not thaw them before adding them to the batter, as this can make the cake soggy.
• Buttermilk Substitute: If you don’t have buttermilk, you can make a quick substitute by adding 1 teaspoon of lemon juice or white vinegar to ⅓ cup of regular milk. Let it sit for 5 minutes before using.
• Chocolate Intensity: Adjust the amount of grated semisweet chocolate in the crumb topping to your preference. You can also use dark chocolate for a richer flavor or milk chocolate for a sweeter taste.
• Preventing a Soggy Bottom: For extra insurance against a soggy cake bottom, you can lightly dust the bottom of the prepared pan with flour before adding the batter.

Serving & Storage Suggestions

This Raspberry Riches cake is best served warm, ideally on the day it is baked. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. A dusting of powdered sugar adds an elegant touch.

To store leftovers, wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. You can also freeze the cake for up to 2 months. Thaw overnight in the refrigerator before serving.

To reheat, warm individual slices in the microwave for 15-20 seconds or bake in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	295.6 kcal	N/A
Calories from Fat	93 g	32%
Total Fat	10.4 g	15%
Saturated Fat	6.2 g	31%
Cholesterol	51 mg	16%
Sodium	161.4 mg	6%
Total Carbohydrate	48.6 g	16%
Dietary Fiber	1.8 g	7%
Sugars	33.4 g	N/A
Protein	3.3 g	6%

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend. Be sure to use a blend that contains xanthan gum for binding.
• Dairy-Free: Replace the buttermilk with a dairy-free buttermilk alternative (mix ⅓ cup non-dairy milk with 1 teaspoon lemon juice or vinegar). Use a dairy-free butter substitute.
• Berry Medley: Use a mix of different berries, such as blueberries, blackberries, and strawberries, in addition to the raspberries.
• Lemon Zest: Add 1 teaspoon of lemon zest to the batter for a brighter, more citrusy flavor.
• Nuts: Add ¼ cup of chopped nuts (such as walnuts or pecans) to the crumb topping for added texture and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen raspberries instead of fresh?
A: Yes, you can use frozen raspberries, but do not thaw them before adding them to the batter. Thawed raspberries can make the cake soggy.

Q: How do I know when the cake is done?
A: A toothpick inserted into the center of the cake should come out clean or with just a few moist crumbs attached. The top of the cake should also be golden brown.

Q: Can I make the Sugar Crumb Topping ahead of time?
A: Yes, you can make the topping ahead of time and store it in an airtight container in the refrigerator for up to 3 days.

Q: Can I halve this recipe?
A: Yes, you can halve the recipe. Use a smaller baking dish, such as a 6-inch round or square pan, and reduce the baking time accordingly.

Q: My cake is browning too quickly. What should I do?
A: If the cake is browning too quickly, tent it loosely with aluminum foil to prevent it from burning while it continues to bake.

Final Thoughts

I hope this Raspberry Riches recipe brings as much joy to your kitchen as it has to mine. Its simplicity and bursting flavor makes it perfect for any occasion. Don’t be afraid to experiment with different berries or flavorings to make it your own. Whether you’re serving it with coffee, tea, or a scoop of ice cream, I’m confident this cake will be a delightful treat. Enjoy, and happy baking!