Carol Burnett is probably most famously known for, depending on your age, The Carol Burnett Show or the movie Annie. This funny lady has had a career that has lasted seven decades and she has done it all from writing, acting, and singing with projects in television, film, and Broadway. She has been on The Jack Parr Show, The Gary Moore Show, and The Ed Sullivan Show as well as guest-starred on many popular tv shows such as The Twilight Zone, Mad About You, and Hawaii Five-O. I am not going to even get into the many awards that Carol Burnett has received throughout the years but trust me it is a lot.
This is her recipe for Raspberry Riches Cake. It is a delicious coffee cake dotted with raspberries and topped with a chocolate sugar crumb topping that is perfect for breakfast, brunch or just to snack on. This recipe is made using raspberries but I have tried it with other berries and it works out perfect. I especially loved using halved strawberries because they became jammie little pockets in this cake. I also tested out a few different ways to make the sugar crumb topping and it really did not make much of a difference in the outcome. The recipe called for finely grated semi-sweet chocolate which worked just as well as just using cocoa powder. Then the topping is put in the food processor to process into a fine consistency but I also tried making the topping in a mixing bowl with melted butter and it got the same end result. I will admit the only thing I would tweak for my own personal use is to make a much more substantial crumb topping as you would see on a New York style coffee cake. Before I give the recipe I would just like to point of that if you like this little breakfast cake from a celebrity then you might also like Rochelle Hudson’s Sour Cream Coffee Cake which is another personal favorite of mine.
Carol Burnett's Rasberry Riches Cake
A delicious raspberry coffee cake from funny lady Carol Burnett.
- 1/2 cup firmly backed light brown sugar
- 2 tablespoons flour
- 1/3 cup plus 1 tablespoon unsalted butter, 1 tablespoon cut into small pieces and 1/3 melted and cooled
- 1 1/2 tsp cocoa powder or finely grated semi-sweet chocolate
- 1 cup sifted all-purpose flour
- 3/4 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1/3 cup buttermilk
- 1/2 teaspoon vanilla extract
- 1/4 cup fresh raspberries (or berries of choices).
- Optional: extra fresh berries for serving and confectioners sugar for dusting.
- Preheat oven to 375 degrees and butter a 9″ round pan or an 8″ square pan.
- In a small food processor put in the brown sugar, flour, 1 tablespoon of cubed butter, and either the cocoa powder or grated chocolate. Set aside. See notes if you don’t have a food processor for an alternate method.
- In a large mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a small mixing bowl, beat together the egg, buttermilk, and vanilla until smooth and well incorporated. Then mix in the melted butter.
- Pour the liquid mixtures into the dry ingredients and mix until it is just incorporated.
- Spread the batter evenly in the pan. Then top with the raspberries and sprinkle with the crumb topping.
- Bake in the oven for 40 to 45 minutes or until Carol Burnett says it turns “richly brown”.
- Cool and if using top with extra berries and dust with confectioners sugar. Slice and serve!
- If you do not have a food processor for the sugar crumb topping, there are two options that you can do. First, you have to use a pastry cutter or a fork to combine the butter into the dry ingredients. Your other option is to melt and cool the tablespoon of butter, then mix into the other ingredients. I have tested all the ways and it all leads to the same results.
- Like I said to you in the post, you can use any berry that you wish into this cake. Choose blackberries, blueberries, or strawberries or a combo of all of them. If using strawberries I would at least halve them before arranging them on top of the batter.