Raspberry Coffee Cake
Ingredients:
1 cup plus 3 tbsp sugar, divided
1/4 cup cornstarch
3 cups frozen Essential Everyday unsweetened raspberries
2 cups biscuit/baking mix
2/3 cup Dan's 2% milk
2 Dan's Eggs
2 tbsp canola oil
TOPPING
3.4oz plg instant vanilla pudding mix
1/2 cup sugar
1/4 cup col butter, cubed
In a large sauce pan, combine 1 cup of sugar and cornstarch. Add raspberries; bring to a boil over medium heat. Boil for 2 minutes, stirring constantly. Remove from heat; allow to cool. In a large bowl, combine biscuit mix, milk, eggs, oil and remaining sugar. Spread two-thirds of the batter into a greased 13x9 inch baking pan. Spread with raspberry mixture. Spoon remaining batter over top. For topping, combine pudding mix and sugar. Cut in butter until crumbly; sprinkle over batter. Bake at 350 degrees F for 35-40 minutes.
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