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1
Preheat the oven to 350 degrees F. Grease a 11 by 7 by 2-inch rectangular pan with the teaspoon of butter.
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2
In a saucepan, combine the raspberries, 1/2 cup of the sugar and lemon juice.
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3
Bring the mixture to a boil and reduce to a simmer.
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4
Simmer the mixture for 3 minutes.
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5
In a small bowl, whisk the water and cornstarch together.
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6
Stir the slurry into the fruit mixture.
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7
Cook and stir the mixture for 4 minutes.
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8
Remove the pan and cool completely.
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9
In the bowl of an electric mixer, fitted with a paddle, cream 8 tablespoons of butter and 1 cup of the sugar.
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10
Add the eggs, one at a time.
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11
In a small mixing bowl, sift 3 1/2 cups flour, baking powder, baking soda, salt and cinnamon together.
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12
Add the flour mixture and buttermilk, alternately to the butter mixture.
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13
Mix thoroughly.
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14
Mix in the vanilla.
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15
In a small bowl, combine the remaining butter, remaining flour and brown sugar together.
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16
Using your hands, combine the mixture until it resembles a fine crumb-like consistency.
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17
Spread half of the batter into the prepared pan.
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18
Spread the fruit mixture over the batter.
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19
Drop heaping spoonfuls of the remaining batter over the fruit mixture, about 1 inch apart.
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20
Sprinkle the crumb mixture over the entire pan.
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21
Bake for 40 to 45 minutes or until golden brown.
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22
In a mixing bowl, whisk the powdered sugar, maple syrup and milk together.
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23
Set aside.
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24
Remove from the oven and drizzle the frosting over the top.
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25
Cut into slices and serve warm.
