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