Crumb-Topped Raspberry Coffee Cake

1. 1

   Preheat oven to 350u00b0. In a large saucepan, combine 1 cup sugar and cornstarch. Add raspberries; bring to a boil over medium heat. Cook 2 minutes, stirring constantly. Remove from heat; cool.

2. 2

   Meanwhile, combine biscuit mix, milk, eggs, oil and remaining sugar. Spread two-thirds of biscuit mixture into a greased

3. 3

   . Top with raspberry mixture, followed by remaining biscuit mixture.

4. 4

   For topping, combine pudding mix and sugar. Cut in butter until crumbly; sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.