Lemon-Poppy Seed-Raspberry Coffee Cake

(12)
  3 reviews
  • 15 min prep time
  • 1 hr 45 min total time
  • 7 ingredients
  • 10 servings

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

Directions

  1. 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. 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. 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. 4 Bake at 350°F. for 45 to 55 minutes or until edges are golden brown. Cool 45 minutes. Serve warm or cool.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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