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Crumb-Topped Raspberry Coffee Cake Recipe

Crumb-Topped Raspberry Coffee Cake Recipe

"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: 35 min. YIELD: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 eggs
  • 2 tablespoons canola oil
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1/2 cup sugar
  • 1/4 cup cold butter, cubed


  • 1. 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.
  • 2. 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.
  • 3. 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.