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Raspberry Coffee Cake Recipe

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"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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12 Servings
Prep: 15 min. + cooling Bake: 35 min.

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 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 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 bowl, combine the biscuit mix, milk, eggs, oil and remaining sugar; mix well. 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.

Nutrition 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.

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

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