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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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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:
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 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 |
Directions:
1. In a large saucepan, combine 1 cup of sugar and cornstarch. Add raspberries; bring to a boil over medium heat. Boil for 2 minutes, stirring constantly. Remove from the heat; allow to cool.
2. Meanwhile, in a large bowl, combine the biscuit mix, milk, eggs, oil and remaining sugar. Spread two-thirds of the batter into a greased 13-in. x 9-in. baking pan. Spread with raspberry mixture. Spoon remaining batter over top.
3. For topping, combine pudding mix and sugar. Cut in butter until crumbly; sprinkle over batter. Bake at 350° for 35-40 minutes. Yield: 12 servings.
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