Raspberry Crumb Coffee Cake with Vermont Maple Frosting

Recipe courtesy Emeril Lagasse,

Ingredients

• 1 teaspoon (5 ml) butter
• 1 1/2 cups (360 ml) fresh raspberries
• 1 1/2 cups (360 ml) sugar
• 1 lemon, juiced
• 1/4 cup (60 ml) water
• 2 tablespoons (30 ml) cornstarch
• 1 stick (115 g) plus 4 tablespoons (60 ml) butter
• 2 eggs
• 4 cups (960 ml) all-purpose flour
• 1 teaspoon (5 ml) baking powder
• 1 teaspoon (5 ml) baking soda
• 1/2 teaspoon (2.5 ml) salt
• 1/2 teaspoon (2.5 ml) ground cinnamon
• 1 cup (240 ml) buttermilk
• 1 teaspoon (5 ml) pure vanilla extract
• 1/2 cup (120 ml) brown sugar
• 1 cup (240 ml) powdered sugar
• 2 tablespoons (30 ml) Vermont maple syrup
• 2 tablespoons (30 ml) milk

Directions

1. Preheat the oven to 350 degrees F (175°C).
2. Grease an 11 by 7 by 2-inch (28x18x5 cm) rectangular pan with the teaspoon of butter.
3. In a saucepan, combine the raspberries, 1/2 cup (120 ml) of the sugar, and the lemon juice. Bring the mixture to a boil, then reduce to a simmer and simmer for 3 minutes.
4. 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.
5. In the bowl of an electric mixer fitted with a paddle, cream 8 tablespoons (120 ml) of butter and the remaining 1 cup (240 ml) of the sugar. Add the eggs, 1 at a time.
6. In a small mixing bowl, sift 3 1/2 cups (840 ml) flour, the baking powder, baking soda, salt, and cinnamon together. Add the flour mixture and buttermilk alternately to the butter mixture and mix thoroughly. Mix in the vanilla.
7. 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.
8. 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 (3 cm) apart. Sprinkle the crumb mixture over the entire pan.
9. Bake for 40 to 45 minutes, or until golden brown.
10. In a mixing bowl, whisk the powdered sugar, maple syrup, and milk together. Set aside.
11. Remove the cake from the oven and let cool for 5 minutes before drizzling the glaze over the top. Cut into slices and serve warm.

Check out the Raspberry Sauce recipe, fabulous with this cake.