Lemon-Poppy Seed-Raspberry Coffee Cake
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.
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