Crumb-Topped Raspberry Coffee Cake Recipe
Crumb-Topped Raspberry Coffee Cake Recipe photo by Taste of Home

Crumb-Topped 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."
TOTAL TIME: Prep: 15 min. + cooling Bake: 30 min.
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + cooling Bake: 30 min.
MAKES: 12 servings


  • 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 large eggs
  • 2 tablespoons canola oil
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1/2 cup sugar
  • 1/4 cup cold butter, cubed

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.


  1. Preheat oven to 350°. In a large saucepan, combine 1 cup sugar and cornstarch. Add raspberries; bring to a boil over medium heat. Cook 2 minutes, stirring constantly. Remove from heat; cool.
  2. Meanwhile, combine biscuit mix, milk, eggs, oil and remaining sugar. Spread two-thirds of biscuit mixture into a greased 13x9-in. baking pan. Top with raspberry mixture, followed by remaining biscuit mixture.
  3. For topping, combine pudding mix and sugar. Cut in butter until crumbly; sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Yield: 12 servings.
Originally published as Raspberry Coffee Cake in Quick Cooking May/June 1998, p46

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Reviewed Jun. 22, 2014

"I've made this recipe dozens of times. Everybody loves it. Cut back a bit on the sugar or use a little extra fruit in the filling. Use a food processor to make the crumb topping and it will look like the picture."

Reviewed Aug. 6, 2013

"Overall I thought this was too dry. And the raspberry filling too sweet. I'd cut the sugar for sure. And the topping didn't look like the picture."

Reviewed Dec. 19, 2009

"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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