Bisquick Raspberry Coffee Cake

By Addie

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

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 vegetable oil
• .................................
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1/2 cup sugar
• 1/4 cup cold butter, cubed

Preparation

Step 1

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.

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.

For topping, combine pudding mix and sugar. Cut in butter until crumbly; sprinkle over batter. Bake at 350° for 35-40 minutes.