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 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 simmer. Simmer the mixture 3 minutes.

In a small bowl, shisk 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 cake from oven and drizzle frosting over the top. Cut into slices and serve warm.

Source: Emeril Lagasse