Raspberry Crumb Coffee Cake With Vermont Maple

Raspberry Crumb Coffee Cake With Vermont Maple

Ingredients:
2 Tablespoon Cornstarch
1/4 Cup Water
1 Stick Butter; plus
4 Tablespoon Butter
2 Eggs
4 Cup Flour
1 Teaspoon Baking powder
1 Teaspoon Baking soda
1/2 Teaspoon Salt
1/2 Teaspoon Cinnamon
1 Cup Buttermilk
1 Teaspoon Pure vanilla extract
1/2 Cup Brown sugar
1 Cup Powdered sugar
2 Tablespoon Vermont Maple Syrup
2 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, 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.
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