Raspberry Crumb Coffee Cake with Vermont Maple Frosting

Name: Raspberry Crumb Coffee Cake with Vermont Maple Frosting
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 12 servings
Ingredients: 1 teaspoon butter; 1 1/2 cups fresh raspberries; 1 1/2 cups sugar; 1 lemon, juiced; 1/4 cup water; 2 tablespoons cornstarch; 1 stick plus 4 tablespoons butter; 2 eggs; 4 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1 cup buttermilk; 1 teaspoon pure vanilla extract; 1/2 cup brown sugar; 1 cup powdered sugar; 2 tablespoons Vermont maple syrup; 2 tablespoons milk

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Level: Easy
Total: 1 hr 35 min

Prep: 30 min
Inactive: 5 min
Cook: 1 hr

Yield: 12 servings

Level: Easy
Total: 1 hr 35 min

Prep: 30 min
Inactive: 5 min
Cook: 1 hr

Yield: 12 servings

Ingredients

1 teaspoon butter

1 1/2 cups fresh raspberries

1 1/2 cups sugar

1 lemon, juiced

1/4 cup water

2 tablespoons cornstarch

1 stick plus 4 tablespoons butter

2 eggs

4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup buttermilk

1 teaspoon pure vanilla extract

1/2 cup brown sugar

1 cup powdered sugar

2 tablespoons Vermont maple syrup

2 tablespoons milk

Directions

Preheat the oven to 350 degrees F.
Grease an 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 remaining 1 cup of the sugar. Add the eggs, 1 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 let cool for 5 minutes before drizzling glaze over top. Cut into slices and serve warm.