Crumb-Topped Raspberry Coffee Cake

Name: Crumb-Topped Raspberry Coffee Cake
Prep time: 15 min
Cook time: 30 min
Yield: 12
Ingredients: 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 2% milk; 2 large Nellie’s Free Range Eggs; 2 tablespoons canola oil; TOPPING:; 1 package (3.4 ounces) instant vanilla pudding mix; 1/2 cup sugar; 1/4 cup cold butter, cubed

Crumb-Topped Raspberry Coffee Cake was pinched from <a href="https://www.tasteofhome.com/recipes/crumb-topped-raspberry-coffee-cake/" target="_blank" rel="noopener">www.tasteofhome.com.</a>

""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

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1 cup plus 3 tablespoons sugar, divided

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1/4 cup cornstarch

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3 cups fresh or frozen unsweetened raspberries

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2 cups biscuit/baking mix

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2/3 cup 2% milk

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2 large Nellie’s Free Range Eggs

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2 tablespoons canola oil

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TOPPING:

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1 package (3.4 ounces) instant vanilla pudding mix

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1/2 cup sugar

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1/4 cup cold butter, cubed

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