Shelly's Recipe

LEMON RASPBERRY POPPYSEED COFFEECAKE - Easy

Category: Coffee Cake

1 package Lemon Poppy Seed Quick Bread Mix
3/4 cup milk
1/3 cup vegetable oil
1 egg
1/2 cup raspberry preserves
1/4 cup sugar
3 ounces cold cream cheese, diced

Preheat oven to 350 degrees. Spray a 9-inch springform pan with non-stick cooking spray.

In a small bowl, reserve 1/2 cup of the lemon poppy seed quick bread mix for topping.

In a large bowl, stir together remaining quick bread mix, milk, oil and egg. Stir 50 - 75 strokes until mix is moistened. Spread 2/3 of the batter in the bottom of the prepared springform pan. Spoon the raspberry preserves over the batter, carefully spreading to within 1/2 inch of the edge of the pan.

Drop remaining batter by spoonfuls over preserves. Carefully spread the batter over the preserves. Note: some of the preserves may show through and that's OK. Add sugar to reserved 1/2 cup quick bread mix in food processor. Add the diced cream cheese and pulse in the processor until mixture resembles coarse crumbs. Sprinkle crumb mixture evenly over batter in springform pan. Bake in pre-heated oven for 35 - 45 minutes until cake tester inserted in center comes out clean.

Remove from oven and run butter knife all around the edge of the pan, separating the coffeecake from the pan. Let cool in pan for 10 minutes then unlock springform mechanism and remove sides of pan. Cut into wedges to serve.