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lemon-poppy seed-raspberry cofee cake

aggiemom20002000 avatar
Recipe by
Sharon Whitley
@aggiemom20002000
Houston, TX

Very good and easy.

yield 8 -10
prep time 15 Min
cook time 55 Min
method Bake

Ingredients For lemon-poppy seed-raspberry cofee cake

  • 1 pkg
    (15.6 oz) lemon poppy-seed quick bread and muffin mix
  • 3/4 c
    milk
  • 1/3 c
    oil
  • 1
    egg
  • 1/2 c
    rasoberry oreserves
  • 1/4 c
    sugar
  • 1 pkg
    (3 oz) cream cheese

How To Make lemon-poppy seed-raspberry cofee cake

  • 1
    Heat 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.
  • 2
    In 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.)
  • 3
    Add 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.
  • 4
    Bake at 350 for 45-55 minutes or until edges are golden brown. Cool 45 minutes. Serve warm or cool.
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