Raspberry Crumb Coffee Cake with Vermont Maple Frosting

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Batter is too heavy, yields a dry, heavy bread rather than a cake. It does not fit in the pan size indicated, either.
Also, it is much too sweet with the Vermont Maple Frosting.

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The cake was heavy and dry. The sauce was wonderful.

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This was yummy. My husband, who doesn't usually like coffee cake, loved it. Thanks!

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I wanted a more breakfast style crumbcake so I changed things a bit- I only used 2/3 cup of sugar in the cake- I used frozen blueberries with just a tablespoon of sugar, and I had some mascarpone I needed to use so I figured what the heck i'll throw that in too (in between the cake layers. Looks super duper yummy!!! Thanks for a great, versatile recipe Emeril!

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It smelled wonderful in the oven, came out beautiful and tasted wonderful. And a note here I don't even like raspberries! It was THAT good.

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Great recipe. Prep time takes a little longer but worth it!

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But we couldn't limit it to just Xmas, it's just too good. To add to the moisture of the cake we add in a cup of apple sauce. Also tend go 1/2 again or double-up the fruit.

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I love it just the way it is. I don't change a thing and it makes me seem like a gourmet cook! It is truly fabulous and delicious!

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AND YUM!!! This was excellent. Great taste, relatively easy to do. I made the raspberry sauce the evening before and just put it in the ice box overnight and it worked great to not have to do that in the morning. In the future I won't do the icing, not because its not good, but because it just doesnt need it.
Thank you, will make again and again!

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We thoroughly enjoyed this recipe and will definitely make it again. We didn't bother with the frosting and everyone thought the cake was just fine on its own.