raspberry coffee cake

Name: Raspberry Coffee Cake
Prep time: 30 min
Cook time: 40 min
Ingredients: 1 cup(s) sugar; 1/4 cup(s) cornstarch; 3 cup(s) raspberries; 2 cup(s) biscuit mix; 2/3 cup(s) milk; 2 - eggs; 2 tablespoon(s) canola oil; 3 tablespoon(s) sugar; ## TOPPING:; 3.4 ounce(s) pkg instant vanilla pudding mix; 1/2 cup(s) sugar; 1/4 cup(s) cold butter, cubed

(1 RATING)

60 Pinches

Sonnie Otto

Dickinson, ND

Updated on Jul 27, 2013

So much better than buying the coffee cake in the deli.

Rate

No Image

prep time 30 Min

cook time 40 Min

method ---

yield

Ingredients

1 cup sugar
1/4 cup cornstarch
3 cups raspberries
2 cups biscuit mix
2/3 cup milk
2 - eggs
2 tablespoons canola oil
3 tablespoons sugar
TOPPING:
3.4 ounces pkg instant vanilla pudding mix
1/2 cup sugar
1/4 cup cold butter, cubed

How To Make raspberry coffee cake

Step 1

In a large saucepan, combine 1 cup sugar and cornstarch. Add raspberries; bring to a boil over medium heat. Boil for 2 minutes, stirring constantly. Remove from heat, allow to cool.

Step 2

In a large bowl, combine biscuit mix, milk, eggs, oil and 3 Tbsp sugar. Spread 2/3 of the batter into a greased 9x13" baking pan. Spread with raspberry mixture. Spoon remaining batter over top.
Step 3

For topping, combine pudding mix and sugar. Cut in butter until crumbly; sprinkle over batter. Bake at 350 degrees for 35-40 minutes.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes