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Raspberry Crumb Coffee Cake With Vermont Maple Frosting

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Emlive06 12 Servings

INGREDIENTS

1 t Butter
1 1/2 c Fresh raspberries
1 1/2 c Sugar
Juice of one lemon
2 T Cornstarch
1/4 c Water
1 Stick Butter, plus
4 T Butter
2 Eggs
4 c Flour
1 t Baking powder
1 t Baking soda
1/2 t Salt
1/2 t Cinnamon
1 c Buttermilk
1 t Pure vanilla extract
1/2 c Brown sugar
1 c Powdered sugar
2 T Vermont Maple Syrup
2 T Milk

INSTRUCTIONS

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  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 488
Calories From Fat: 118
Total Fat: 13.4g
Cholesterol: 63.4mg
Sodium: 282.8mg
Potassium: 135.9mg
Carbohydrates: 87.2g
Fiber: 2.2g
Sugar: 52.5g
Protein: 6.5g


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