Just a little weekend sweet!

I literally did nothing this weekend, except clean my room, wash clothes, dust, etc. But, I did wake up on Sunday morning remembering that I had bought fresh raspberries at HT this past week, and I really wanted to make a coffee cake. I dug this recipe out of the depths of my cooking references and definitely knew it was going to be a winner. I made this for my mom, sister and her friends on a beach trip a few years ago. I edited it, but Paula is the original creator.

Granite Steps Coffee Cake

Ingredients:

1 cup brown sugar
1 teaspoon cinnamon
1 (12 oz.) can bisquits
1 stick unsalted butter, melted
1 cup quick-cooking rolled oats
1 1/2 cups (1 1/2 pints) fresh raspberries or blueberries
1/4 cup sugar

Recipe:

Preheat the oven to 375 degrees. Spray a 9-inch baking dish with cooking spray. In a small bowl, combine brown sugar and cinnamon and mix well. Separate bisquit dough and cut each into quarters. Dip each into melted butter and coat with the brown sugar mixture. Arrange in single layer in the baking dish. Sprinkle with 1/2 cup oats. Combine the berries and sugar and toss. Spoon over the oats and bisquits and sprinkle with the remaining 1/2 cup oats. Drizzle with the remaining butter on top. Bake for 20 minutes or until the cake is golden brown and center is done. Cool for 20 minutes and serve.

If you have ever had "Monkey Bread," this is a fancied-up version. It's definitely worth a try for a brunch, or just a lazy weekend. :)

Nothing much is happening this week, so I'll have plenty of time to cook dinner and relax. Have a great Monday!