Lemon-Poppy Seed-Raspberry Coffee Cake Recipe
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Lemon-Poppy Seed-Raspberry Coffee Cake

1 (15.6-oz) pkg Pillsbury Lemon Poppy Seed Quick Bread & Muffin Mix
3/4 cup milk
1/3 cup oil
1 egg
1/2 cup raspberry preserves
1/4 cup sugar
1 (3oz) pkg cream cheese

1. Heat oven to 350 degrees. Spray 9 or 10 inch springform pan with nonstick cooking spray. Reserve 1/2 cup of the quick bread mix in small bowl for topping.

2. In large bowl combine remaining quick bread mix, milk, oil, and egg. Stir for 50 to 75 strokes until mix is moistened. Spread 2/3 of batter in bottom of sprayed 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)

3. 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 mixture over batter.

4. Bake @ 350 degrees for 45 to 55 minutes or until edges are golden brown. Cool for 45 minutes. Serve warm or cool.

10 servings

AUTHOR: macklinda



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