Crumb-Topped Raspberry Coffee Cake Recipe
Crumb-Topped Raspberry Coffee Cake Recipe photo by Taste of Home
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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
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 slice: 320 calories, 11g fat (4g saturated fat), 47mg cholesterol, 421mg sodium, 55g carbohydrate (36g sugars, 2g fiber), 3g 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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debrueg 52817
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."

kbabe819 23700
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."

chezshea 52388
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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