Kathy Lake's Cook Book

Recipe for Raspberry Crumb Coffee Cake w/ Maple Syrup Glaze

Type:   Other
Ingredients:   1 1/2 cups fresh raspberries
1/2 cup sugar
Juice of one lemon
2 tablespoons cornstarch
1/4 cup water
1 stick butter
1 cup sugar
2 eggs
3 1/2 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
4 tablespoons butter
1/2 cup brown sugar
1/2 cup flour
1 cup powdered sugar
2-3 tablespoons Real Maple Syrup
2 tablespoons milk
Procedure:   Preheat the oven to 350. Grease an 11x7x2 rectangular pan (using 1 Tbsp. butter works well).

In a saucepan, combine the raspberries, 1/2 cup of 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, cream 8 tablespoons of butter and 1 cup of 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 cake from the oven and let cool partially. Drizzle the maple syrup glaze over the top. Cut into slices and serve warm.
Yields:   1 pan / 12-15 squares