Raspberry Coffee Cake
Quick Cooking
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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."
SERVINGS: 12
CATEGORY: Breads
METHOD: Baked
TIME: 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 vegetable oil
- TOPPING:
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1/2 cup sugar
- 1/4 cup cold butter or margarine
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 mixing 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.