Raspberry Crumb Coffee Cake With Vermont Maple Frosting

Recipe Ingredients

1 teaspoon	5ml	Butter
1 1/2 cups	355ml	Fresh raspberries
1 1/2 cups	297g / 10oz	Sugar
		Juice of one lemon
2 tablespoons	30ml	Cornstarch
1/4 cup	59ml	Water
1		Butter - plus
4 tablespoons	60ml	Butter
2		Eggs
4 cups	250g / 8.8oz	Flour
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Cinnamon
1 cup	237ml	Buttermilk
1 teaspoon	5ml	Pure vanilla extract
1/2 cup	80g / 2.8oz	Brown sugar
1 cup	198g / 7oz	Powdered sugar
2 tablespoons	30ml	Vermont Maple Syrup
2 tablespoons	30ml	Milk

Recipe Instructions

Preheat the oven to 350 degrees. Grease a 11- by 7- by 2-inch rectangular pan with the teaspoon of butter.

In a saucepan, combine the raspberries, 1/2 cup of the sugar and lemon juice. Bring the mixture to a boil and reduce to a simmer. Simmer the mixture for 3 minutes. In a small bowl, whisk the water and cornstarch together. Stir the slurry into the fruit mixture. Cook and stir the mixture for 4 minutes. Remove the pan and cool completely.

In the bowl of an electric mixer, fitted with a paddle, cream 8 tablespoons of butter and 1 cup of the sugar. Add the eggs, one at a time. In a small mixing bowl, sift 3 1/2 cups flour, baking powder, baking soda, salt and cinnamon together. Add the flour mixture and buttermilk, alternately to the butter mixture. Mix thoroughly. Mix in the vanilla. In a small bowl, combine the remaining butter, remaining flour and brown sugar together. Using your hands, combine the mixture until it resembles a fine crumb-like consistency. Spread half of the batter into the prepared pan. Spread the fruit mixture over the batter. Drop heaping spoonfuls of the remaining batter over the fruit mixture, about 1 inch apart. Sprinkle the crumb mixture over the entire pan.

Bake for 40 to 45 minutes or until golden brown. In a mixing bowl, whisk the powdered sugar, maple syrup and milk together. Set aside. Remove from the oven and drizzle the frosting over the top. Cut into slices and serve warm.

This recipe yields 12 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B15 broadcast 04-25-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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