Lemon-Poppy Seed-Raspberry Cofee Cake
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- 1 pkg
- (15.6 oz) lemon poppy-seed quick bread and muffin mix
- 3/4 c
- 1/3 c
- 1/2 c
- rasoberry oreserves
- 1/4 c
- 1 pkg
- (3 oz) cream cheese
1Heat 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.
2In 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.)
3Add 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.
4Bake at 350 for 45-55 minutes or until edges are golden brown. Cool 45 minutes. Serve warm or cool.