Crumb-Topped Raspberry Coffee Cake

• 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 large eggs
• 2 tablespoons canola oil
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1/2 cup sugar
• 1/4 cup cold butter, cubed

1. Preheat oven to 350u0b0. 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. Meanwhile, combine biscuit mix, milk, eggs, oil and remaining sugar. Spread two-thirds of biscuit mixture into a greased
3. . Top with raspberry mixture, followed by remaining biscuit mixture.
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.

sugar, cornstarch, raspberries, biscuitbaking, milk, eggs, canola oil, sugar, cold butter

Taken from www.tasteofhome.com/recipes/crumb-topped-raspberry-coffee-cake/ (may not work)