Lemon Poppy Seed Raspberry Coffee Cake Recipe
Ingredients:
- 1 (14 ounce) package Pillsbury Lemon Poppy
- Seed Quick Bread Mix*
- 3/4 cup milk
- 1/3 cup oil
- 1 egg
- 1/2 cup (or more) raspberry preserves
- 1/4 cup granulated sugar
- 1 (3 ounce) package cream cheese, softened
Directions:
- Heat oven to 350 degrees F. Grease 9-inch springform pan (or use cooking spray). Reserve 1/2 cup of the quick bread mix in small bowl for topping.
- In large bowl, combine remaining quick bread mix, milk, oil and egg. Stir 50 to 75 strokes until mix is moistened. Spread 2/3 batter in bottom of pan. Spoon preserves over batter; spread carefully to within 1/2 inch of edge of pan. Drop remaining batter by spoonfuls over preserves. Carefully spread. (Some preserves may show through.)
- Add sugar to reserved 1/2 cup quick bread mix. With pastry blender or fork, cut in cream cheese until mixture resembles coarse crumbs. Sprinkle over batter.
- Bake at 350 degrees F for 35 to 45 minutes or until edges are golden brown. Cool 45 minutes. Serve warm or cool. 10 servings.
- HIGH ALTITUDE (ABOVE 3500 FEET): Add 1/4 cup flour to dry quick bread mix; mix well. Reserve the 1/2 cup. Bake at 375�F for 35 to 45 minutes.