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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: For the Topping: 1/2 packed cup light brown sugar 2 tbsp. flour 1 tbsp. butter 1/2 oz. semisweet chocolate, finely chopped For the Cake: 1 cup flour 3/4 cup sugar 1/2 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 1/3 cup buttermilk 1 egg, lightly beaten 1/2 tsp. vanilla extract 1/3 cup butter, melted and cooled 1 1/4 cups fresh black (or red) raspberries Instructions: 1. For the topping, in a bowl, combine brown sugar, flour, and butter. Using your hands, mix thoroughly, then add chocolate. Mix well with a wooden spoon and set aside. 2. For the cake, preheat oven to 375 degrees. Sift flour, sugar, baking powder, baking soda, and salt together into a medium bowl. In a separate bowl, whisk together buttermilk, egg, vanilla, and melted butter. Add buttermilk mixture to flour mixture and mix with a wooden spoon. 3. Pour batter into a lightly greased 8" round springform cake pan. Sprinkle raspberries over cake, then cover with topping. Bake until well-browned, 40-45 minutes. Serve warm. |
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