Lemon Poppy Seed Raspberry Coffee Cake

I was in charge of coffeecake for our Easter Brunch this year. This was a winner - quick and easy and best of all delicious!

Yield: 10 servings

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

Instructions

1. 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.
2. In large bowl, combine remaining quick bread mix, milk, oil and egg. Stir 50 to 75 strokes until mix is moistened.
3. Spread 2/3 batter in bottom of pan.
4. Spoon preserves over batter; spread carefully to within 1/2 inch of edge of pan.
5. Drop remaining batter by spoonsful over preserves. Carefully spread. (Some preserves may show through.)
6. 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.
7. Bake at 350 degrees F for 35 to 45 minutes or until edges are golden brown.
8. Cool for 45 minutes.
9. Serve warm or cool.

Notes

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 degrees F for 35 to 45 minutes.

I couldn't find the Pillsbury brand, so I used a 13.9 ounce package of Betty Crocker's Lemon Poppyseed Quick Bread Mix. I also used the High Altitude instructions (I live at about 6500 feet above sea level). It turned out just fine.

Posted at Recipe Goldmine by Becky in Colo

Source: 1998 Pillsbury Bake-Off - Pillsbury Classic Cookbooks