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!
- 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
- 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 spoonsful 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 for 45 minutes.
- Serve warm or cool.
Yield: 10 servings
Posted at Recipe Goldmine by Becky in Colo
Source: 1998 Pillsbury Bake-Off - Pillsbury Classic Cookbooks
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.