Raspberry Crumb Coffee Cake with Vermont Maple Frosting

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This is the most moist coffee cake that I have ever baked. The raspberry sauce is so delicious, and I have made the sauce twice now for ice cream & lemon pound cake. However I did not have any buttermilk for the cake and substituted it with vanila yogurt...yum, it worked great. Thanks Emeril, I love using your recipes. Ronie (Redmond, Oregon

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This recipe is a Keeper!! Wonderful coffee cake with a hint of cinnamon, maple, and an abundance of raspberries throughout. This recipe is one of the best I have found. It makes a fairly large coffee cake, plenty to give to friends which I did. Everyone raved about it and even requested the recipe.

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yummy if you like cinnamon and maple syrup

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I made this coffee cake and was pretty dissappointed! The raspberries looked like raspberry jam after being cooked, and the cake was incredibly too dense! I would reccommend Barefoot Contessa's recipe for coffee cake from her book "Parties". That is a coffee cake that is irrestable!

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This recipe came out of the oven puffed and golden brown with a lovely crinkly top and smelling of sweet cinnamon. I highly recommend trying this recipe, but be prepared for a large coffee cake (not that it will last this long! I unfortunately had no raspberries on hand, but used instead blueberries, which tasted divine. The raspberries used in this recipe will probably provide it with a nice sweet and tart edge, which I plan to use next time. Do not use pancake syrup or imitation maple suryp; there is no substitute for the flavor of real maple syrup. Remember, the darker the color, the more intense the flavor will be. Enjoy!