Print Options

Back to Crumb-Topped Raspberry Coffee Cake >

Include these items:

Select reviews >

Taste of Home Logo

Crumb-Topped Raspberry Coffee Cake

 Crumb-Topped Raspberry Coffee Cake
"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."
12 ServingsPrep: 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 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.

2 of 2

Crumb-Topped Raspberry Coffee Cake (continued)

Directions (continued)

  • 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.