Raspberry Crumb Coffee Cake With Vermont Maple

Frosting

Teaspoon Butter

−1/2 Cup Fresh raspberries

−1/2 Cup Sugar

Juice of one lemon

Tablespoon Cornstarch

/4 Cup Water

Stick Butter; plus

Tablespoon Butter

Eggs

Cup Flour

Teaspoon Baking powder

Teaspoon Baking soda

/2 Teaspoon Salt

/2 Teaspoon Cinnamon

Cup Buttermilk

Teaspoon Pure vanilla extract

/2 Cup Brown sugar

Cup Powdered sugar

Tablespoon Vermont Maple Syrup

Tablespoon Milk

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.

Raspberry Crumb Coffee Cake With Vermont Maple Frosting

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