Fruity Raspberry Coffee Cake

Fruity Raspberry Coffee Cake

November 13, 2019
Alice
Breakfast, Brunch, Recipes, Rise and Shine

Fruity Raspberry Coffee Cake

Fruity Raspberry Coffee Cake

Recipe By: Alice Morrow

Fruity Raspberry Coffee Cake

Ingredients

1 c. plus 3 T. sugar, divided
¼ c. cornstarch
3 c. fresh or frozen raspberries
2 c. Bisquick mix
⅔ c. milk
2 large eggs
2 T. canola oil
TOPPING:
1 (3.4-oz.) pkg. instant vanilla pudding mix
½ c. sugar
¼ c. cold butter, cubed

Instructions

Preheat oven 350.
In large saucepan, combine 1 c. sugar and cornstarch.
Add raspberries, bring to boil over medium heat.
Cook 2-3 minutes, stirring constantly.
Remove from heat and cool.
Combine Bisquick Mix, milk, eggs, canola oil and remaining sugar.
Spread ⅔ of biscuit mixture into greased 13x9” baking pan.
Top with raspberry mixture and follow by topping with remaining biscuit mix.
TOPPING: Combine pudding mix and sugar. Cut in butter until crumbly.
Sprinkle over batter.
Bake for 30 minutes or until toothpick inserted in center comes out clean.

Notes

*****You can used different fruits.

Cake coffee featured Raspberry

Alice