Name: Crumb-Topped Raspberry Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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 large 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

Raspberries are abundant at our summer home nearby Aziscohos Lake. So I developed this recipe to share the bounty with our guests. The pretty crumb-topped cake's fruity flavor really shines through. —Marian Cummings, West Paris, Maine

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Crumb-Topped Raspberry Coffee Cake

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Yield:12 servings

Prep:15 min

Cook:30 min

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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 large 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

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Directions

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.

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.
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.