lemon poppy seed raspberry coffee cake

Lemon Poppy Seed Raspberry Coffee Cake

Source: 1998 Pillsbury Bake-Off – Pillsbury Classic Cookbooks

I was in charge of coffecake 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 spoonfuls 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 45 minutes. Serve warm or cool. 10 servings.

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