Raspberry Coffee Cake

Another day of trying to ‘utilise all bal ingredients’. Long, long ago, I saved this recipe on my to-dos cause I love d simplicity of it. But then, I realised I cant find d main ingredient – Bisquick mix, in d local supermkt & recipe was 'shelved'. Then last wk, for some forgotten reason, I ‘researched’ on d word Bisquick & found out what Bisquick mix is made up of! Thus, tonite, I finally get to give this simply/easy recipe a try. Of course again, I made some changes. For example, instead of a green apple, I used frozen raspberries. And because of d frozen raspberries, I reduced d milk amt to cater for d liquid that will be released from d frozen raspberries during baking.
End result – quite a bland cake, 1 can only taste a bit of saltiness here & there (although am not sure why since I only added ¾tsp of salt). D top is a bit crusty but underneath is a very soft cake. Both Hubby & MIL prefer yesterday’s peach-a-berry tart as compared to this cake. In fact, Hubby's ofc's gals thot I forgotten to put in sugar! That's how bland it was!

• 2 cups Bisquick mix*
• ½ cup low-fat milk
• 2 tbsp sugar
• 1 egg
• 1 cup frozen raspberries (unthawed)

* replaced with 2cups flour + 3tsp bking powder + ¾tsp of salt + 2tbsp melted unsalted butter

1. Preheat oven to 190C.
2. Grease 9" round pan. Mix all ingredients & spread ½ batter onto pan.
3. Put in d raspberries & spread d rest of d batter onto of it.
4. Bake 30 mins or until golden brown, testing with a toothpick.