Recipe for cooking lemon poppy seed raspberry coffee cake

Breakfast Recipes :: Coffeecakes

Lemon Poppy Seed Raspberry Coffee Cake

Posted at recipegoldmine.com by Becky in Colo

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) pkg. Pillsbury Lemon Poppy
    Seed Quick Bread Mix*
3/4 c. milk
1/3 c. oil
1 egg
1/2 c. (or more) raspberry preserves
1/4 c. sugar
1 (3 ounce) pkg. cream cheese, softened

Heat oven to 350 degrees F. Grease 9-in. springform pan (or use cooking spray). Reserve 1/2 c. of the quick bread mix in sm. bowl for topping.

In lrg. 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 in. of edge of pan. Drop remaining batter by spoonfuls over preserves. Carefully spread. (Some preserves may show through.)

Add sugar to reserved 1/2 c. 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 mins. or until edges are golden brown. Cool 45 mins.. Serve warm or cool. 10 servings.

HIGH ALTITUDE (ABOVE 3500 FEET): Add 1/4 c. flour to dry quick bread mix; mix well. Reserve the 1/2 c.. Bake at 375°F for 35 to 45 mins..

NOTES: I couldn\t find the Pillsbury brand, so I used a 13.9 oz. pkg. of Betty Crocker\s Lemon Poppyseed Quick Bread Mix. I also used the High Altitude instructions (I live at about 6500 feet above sea level). It turned out just fine.