Raspberry Crumb Coffee Cake with Vermont Maple Frosting

Ready in 1h

Try this Raspberry Crumb Coffee Cake with Vermont Maple Frosting recipe, or contribute your own.


2 tb Cornstarch
1 ts Baking Powder
1/2 c Brown sugar
2 tb Vermont Maple Syrup
1 ts Baking soda
1 c Powdered sugar
1 1/2 c Sugar
2 tb milk
1 c Buttermilk
1 ts Butter
1/2 ts Salt
1 Stick Butter; plus
4 c Flour
1/2 ts Cinnamon
4 tb Butter
1 ts Pure vanilla extract
1 1/2 c Fresh raspberries
2 Eggs
Juice of one lemon
1/4 c Water

Original recipe makes 12



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. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B15 broadcast 04-25-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-26-1998 Recipe by: Emeril Lagasse

Verified by stevemur
Alert editor   
Calories Per Serving: 744 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Raspberry Crumb Coffee Cake with Vermont Maple Frosting. Be the first to review it!

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


There are no reviews yet. Be the first!

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free