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Raspberry Coffee Cake




Source of Recipe


RECIPE ROSS


List of Ingredients




1 cup + 3 tbsp. sugar, divided
1/4 cup cornstarch
3 cups fresh or frozen unsweetened raspberries
2 cups biscuit or baking mix, such as Bisquick©
2/3 cup milk
2 eggs
2 tbsp. vegetable oil
Topping:
1 pkg. (3.4 oz.) instant vanilla pudding mix
1/2 cup sugar
1/4 cup cold butter or margarine


Recipe



Heat oven to 350ºF (175ºC). In a saucepan, combine 1 cup sugar and cornstarch. Add raspberries; bring to boil over medium heat. Boil 2 minutes, stirring constantly. Remove from heat and allow to cool. Meanwhile, in a mixing bowl, combine biscuit mix, milk, eggs, oil and remaining 3 tbsp. sugar; mix well. Spread 2/3 batter into a greased 13x9x2" baking pan. Spread with raspberry mixture. Spoon remaining batter over top. Topping: Combine pudding mix and sugar. Cut in butter until crumbly; sprinkle over batter. Bake 35 - 40 minutes. Makes 12 servings.