Preheat the oven to 350 degrees F.
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.