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Raspberry Coffee Cake Recipe

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This recipe for Raspberry Coffee Cake is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup plus 3 tablespoons sugar, divided
1/4 cup cornstarch
3 cups fresh or frozen raspberries
2 cups biscuit baking mix
2/3 cup milk
2 eggs
2 tablespoons oil.

Topping:
1 package instant vanilla pudding mix
1/2 cup sugar
1/4 cup cold butter
Directions:
Directions:
In saucepan, combine 1 cup sugar and cornstarch. Add raspberries; bring to a boil. Boil for 2 minutes, stirring contstantly. Remove from heat, allow to cool.

Meanwhile, in mixing bowl, combine the biscuit mix, milk, eggs, oil, and remaining sugar; mix well. Spread 2/3 of batter into greased 13 x 9 baking pan. Spread with raspberry mixture. Spoon remaining batter over top.

For topping, combining pudding mix and sugar. Cut in butter until crumbly; sprinkle over batter.

Bake at 350º for 35-40 minutes.
Number Of Servings:
Number Of Servings:
12

 

 

 

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