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Raspberry Coffee Cake Recipe

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This recipe for Raspberry Coffee Cake, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, May 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup plus 3 tablespoons sugar, divided
1/4 cup cornstarch
3 cups fresh or frozen raspberries
2 cups biscuit baking mix
2/3 cup milk
2 eggs
2 tablespoons oil.

Topping:
1 package instant vanilla pudding mix
1/2 cup sugar
1/4 cup cold butter

Directions:
Directions:
In saucepan, combine 1 cup sugar and cornstarch. Add raspberries; bring to a boil. Boil for 2 minutes, stirring contstantly. Remove from heat, allow to cool.

Meanwhile, in mixing bowl, combine the biscuit mix, milk, eggs, oil, and remaining sugar; mix well. Spread 2/3 of batter into greased 13 x 9 baking pan. Spread with raspberry mixture. Spoon remaining batter over top.

For topping, combining pudding mix and sugar. Cut in butter until crumbly; sprinkle over batter.

Bake at 350 for 35-40 minutes.

Number Of Servings:
Number Of Servings:
12

 

 

 

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