Lemon-Poppy Seed-Raspberry Cofee Cake

Sharon Whitley

By
@aggiemom20002000

Very good and easy.


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Rating:

Comments:

Serves:

8-10

Prep:

15 Min

Cook:

55 Min

Method:

Bake

Ingredients

1 pkg
(15.6 oz) lemon poppy-seed quick bread and muffin mix
3/4 c
milk
1/3 c
oil
1
egg
1/2 c
rasoberry oreserves
1/4 c
sugar
1 pkg
(3 oz) cream cheese

Directions Step-By-Step

1
Heat oven to 350. Spray 9-10 inch spring form pan with nonstick cooing spray. Reserve 1/2 cup of the quick bread mix in small bowl for topping.
2
In a large bowl, combine remaining quick bread mix, milk, oil, and egg. Stir 50-75 strokes until mix is moistened. Spread 2/3 cup of batter in bottom of sprayed pan. Spoon preserves over batter, spread careful to within 1/2 inch of the edge of pan. Drop remaining batter by spoonful's over preserves; carefully spread. (Some preserves may show through.)
3
Add sugar to reserved 1/2 cup quick bread mix. Wit pastry blender or fork, cut in cream cheese until mixture resembles coarse crumbs. Sprinkle mixture over batter.
4
Bake at 350 for 45-55 minutes or until edges are golden brown. Cool 45 minutes. Serve warm or cool.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy