• 12servings
  • 50minutes
  • 320calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B12, H, D
MineralsFluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup plus 3 tablespoons sugar, divided

  2. 1/4 cup cornstarch

  3. 3 cups fresh or frozen unsweetened raspberries

  4. 2 cups biscuit/baking mix

  5. 2/3 cup 2% milk

  6. 2 eggs

  7. 2 tablespoons canola oil


  9. 1 package (3.4 ounces) instant vanilla pudding mix

  10. 1/2 cup sugar

  11. 1/4 cup cold butter, cubed

Instructions Jump to Ingredients ↑

  1. Raspberry Coffee Cake Recipe photo by Taste of Home 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.


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