Lemon-Poppy Seed-Raspberry Coffee Cake

Add this cheesy coffee cake made with lemon and raspberry to your bread basket.

  • prep time 15 min
  • total time 1 hr 45 min
  • ingredients 7
  • servings 10

Ingredients

1
(15.6-oz.) pkg. Pillsbury™ Lemon PoppySeed Quick Bread & Muffin Mix
3/4
cup milk
1/3
cup oil
1
egg
1/2
cup raspberry preserves
1/4
cup sugar
1
(3-oz.) pkg. cream cheese
  • 1 Heat oven to 350°F. Spray 9 or 10-inch springform pan with nonstick 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. 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 at 350°F. for 45 to 55 minutes or until edges are golden brown. Cool 45 minutes. Serve warm or cool.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/10 of Recipe
    Calories
    360
    (
    Calories from Fat
    140),
    % Daily Value
    Total Fat
    16g
    16%
    (Saturated Fat
    4g,
    4%
    ),
    Cholesterol
    30mg
    30%;
    Sodium
    230mg
    230%;
    Total Carbohydrate
    48g
    48%
    (Dietary Fiber
    1g
    1%
      Sugars
    29g
    29%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    0%;
    Calcium
    8%;
    Iron
    8%;
    Exchanges:
    2 Starch; 1 Fruit; 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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