Title: Raspberry Crumb Coffee Cake W/vermont Maple Frosting
Categories: Dessert Cake
Yield: 1 Cake

1		Tsp butter
1 1/2		Cup fresh raspberries
1 1/2		Cup sugar
		Juice of one lemon
2		Tbs cornstarch
1/4		Cup water
1/4		Lb. plus 4 Tbs butter
2		*** eggs
4		Cup flour
1		Tsp baking powder
1		Tsp baking soda
1/2		Tsp salt
1/2		Tsp cinnamon
1		Cup buttermilk
1		Tsp pure vanilla extract
1/2		Cup brown sugar
1		Cup powdered sugar
2		Tbs Vermont Maple Syrup
2		Tbs milk

Preheat the oven to 350 degrees F. Grease a 11 by 7 by 2 in. 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 in. 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.

Yield: 12 servings

SOURCE: Emeril Live! Cooking Show Copyright 1998, TV FOOD NETWORK SHOW #EMIB15 EMERIL'S BAKERY

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