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

Crumb-Topped Raspberry Coffee Cake Recipe

Publisher Photo
"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.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + cooling Bake: 35 min.
MAKES: 12 servings

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

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.

Directions

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

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.

Reviews for Crumb-Topped Raspberry Coffee Cake

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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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