Raspberry Coffee Cake

By dashy_65

Ingredients

• TOPPING:
• 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 milk
• 2 eggs
• 2 tablespoons canola oil
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1/2 cup sugar
• 1/4 cup cold butter, cubed

Details

Servings 12

Preparation

Step 1

In a 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.

Meanwhile, in a bowl, combine the biscuit mix, milk, eggs, oil and remaining sugar; mix well. 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.

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.

Note: if using frozen berries do not thaw first.

Nutrition Facts: 1 serving (1 slice) equals 320 calories, 11 g fat (4 g saturated fat), 47 mg cholesterol, 421 mg sodium, 55 g carbohydrate, 2 g fiber, 3 g protein.