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Raspberry Crumb Coffee Cake

  • Yield: One 10-inch cake; 12 servings


  • 1 teaspoon plus 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 2 pints fresh raspberries, picked over
  • 1 1/2 cups granulated sugar
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 3 large eggs
  • 4 cups bleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup firmly packed light brown sugar
  • 1 cup confectioners' sugar
  • 2 tablespoons Steen's 100% Pure Cane Syrup or other cane syrup
  • 2 tablespoons milk


  • Preheat the oven to 350?F. Grease a 10 X 2-inch round cake pan with 1 teaspoon of the butter.
  • In a medium-size nonreactive saucepan, combine the raspberries, 1/2 cup of the granulated sugar, and the lemon juice. Bring the mixture to a boil and cook at a boil for 3 minutes.
  • In a small bowl, dissolve the cornstarch in the water. Add to the raspberry mixture and cook, stirring, until it thickens, about for 2 minutes. Remove from the heat and let cool completely.
  • In a large mixing bowl, cream 1/4 pound (1 stick) of the butter with the remaining 1 cup granulated sugar with an electric mixer. Add the eggs one at a time, beating well after each addition.
  • Into a medium-size mixing bowl, sift 3 1/2 cups of the flour, the baking powder, baking soda, 1/2 teaspoon of the cinnamon, and the salt. Add the flour mixture, buttermilk, and vanilla to the butter mixture and beat with the electric mixer until everything is incorporated.
  • In another medium-size mixing bowl, combine the remaining 1/4 cup (1/2 stick) butter, the remaining 1/2 cup flour, the brown sugar, and the remaining 1/4 teaspoon cinnamon. Using your hands, combine the mixture until it resembles fine crumbs.
  • Spread half of the batter in the prepared pan. Spread the raspberry mixture over the batter. Drop heaping spoonfuls of the remaining batter over the raspberry mixture, about 1 inch apart. Sprinkle the crumb mixture evenly over the surface.
  • Put the cake pan on a baking sheet and bake until golden brown, about 40 minutes. Remove from the oven and let cool slightly.
  • In a medium-size mixing bowl, whisk together the confectionersí sugar, cane syrup, and milk until smooth. Drizzle the frosting over the top of the coffee cake. Cut into slices and serve warm.