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 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
Yield: 12 servings