Raspberry crumb coffee cake with vermont maple frosting

12 servings

Ingredients

Quantity Ingredient
1.00 teaspoon butter
1½ cup fresh raspberries
1½ cup sugar
1 juice of one lemon
2.00 tablespoon cornstarch
¼ cup water
1.00 stick butter; plus
4.00 tablespoon butter
2.00 eggs
4.00 cup flour
1.00 teaspoon baking powder
1.00 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1.00 cup buttermilk
1.00 teaspoon pure vanilla extract
½ cup brown sugar
1.00 cup powdered sugar
2.00 tablespoon vermont maple syrup
2.00 tablespoon milk

Directions

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, ½ 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 3½ 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.

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

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

04-26-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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