serendipitous reflections

Thursday, June 30, 2005

Raspberry Crumb Coffee Cake with Vermont Maple Frosting

Tiff asked me to make a couple of dishes for the brunch. I made a raspberry crumb coffee cake, blueberry muffins, lemon poppy seed muffins, and at Gil's request potato salad. My favorite was the raspberry crumb. It was wonderful! (Thanks Emeril!!) This recipe would be wonderful if you are having out of town guests because you can make it the day before minus the frosting, and reheat it covered, then pour on the frosting. It's super moist and full of flavor.

Raspberry Crumb Coffee Cake with Vermont Maple Frosting

1 teaspoon butter
1 1/2 cups fresh raspberries
1 1/2 cups sugar
Juice of one lemon
2 tablespoons cornstarch
1/4 cup water
1 stick plus 4 tablespoons butter
2 eggs
4 cups 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 tablespoons Vermont Maple Syrup
2 tablespoons milk

Preheat the oven to 350 degrees F.

Grease a 11 X 7 X 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.

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