Raspberry Coffee Cake Recipe

Raspberry Coffee Cake RecipePhoto by: Taste of Home Raspberry Coffee Cake Recipe Rating 4

"Raspberries are abundant at our summer home nearby Aziscohos Lake," shares Marian Cummings, West Paris, Maine. "So I developed this recipe to share the bounty with our guests. The pretty crumb-topped cake's fruity flavor really shines through."

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Raspberry Coffee Cake Recipe
  • Prep: 15 min. + cooling Bake: 35 min.
  • Yield: 12 Servings
15 35 50

Ingredients

  • 1 cup plus 3 tablespoons sugar, divided
  • 1/4 cup cornstarch
  • 3 cups fresh or frozen unsweetened raspberries
  • 2 cups biscuit/baking mix
  • 2/3 cup 2% milk
  • 2 eggs
  • 2 tablespoons canola oil
  • TOPPING:
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1/2 cup sugar
  • 1/4 cup cold butter, cubed

Directions

  • In a large saucepan, combine 1 cup of sugar and cornstarch. Add raspberries; bring to a boil over medium heat. Boil for 2 minutes, stirring constantly. Remove from the heat; allow to cool.
  • Meanwhile, in a large bowl, combine the biscuit mix, milk, eggs, oil and remaining sugar. Spread two-thirds of the batter into a greased 13-in. x 9-in. baking pan. Spread with raspberry mixture. Spoon remaining batter over top.
  • For topping, combine pudding mix and sugar. Cut in butter until crumbly; sprinkle over batter. Bake at 350° for 35-40 minutes. Yield: 12 servings.

Nutritional Facts 1 serving (1 slice) equals 320 calories, 11 g fat (4 g saturated fat), 47 mg cholesterol, 421 mg sodium, 55 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Raspberry Coffee Cake in Quick Cooking May/June 1998, p46

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Reviews for Raspberry Coffee Cake (1)

Raspberry Coffee Cake Recipe

Raspberry Coffee Cake

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Reviewed on Dec. 19, 2009 by chezshea

Shortcut:Use E.D. Smith (3times fruit/half the sugar) preserves instead of raspberry filling (Canadian).Or a good LOW sugar preserve.

Even better.Even faster. Great recipe for holiday guests breakfast treat with coffee.

 
 
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