Lemon Poppy Seed Raspberry Coffee Cake

Lemon Poppy Seed Raspberry Coffee Cake

Tags: Coffee Cakes, Dessert/Sweets

  • Prep Time: 15 min
  • Cook Time: 60 min
  • Ready Time: 120 min
  • Yield: 10 servings


  • Crisco® Original No-Stick Cooking Spray
  • 1 (15.6 oz.) package Pillsbury® Lemon Poppy Seed Flavored Quick Bread & Muffin Mix
  • 3/4 cup milk
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 1 large egg
  • 3/4 cup Smucker's® Red Raspberry Preserves
  • 1/4 cup sugar
  • 1 (3 oz.) package cream cheese

Preparation Directions

  • HEAT oven to 375°F. Coat 8-inch springform pan with no-stick cooking spray. Reserve 1/2 cup quick bread mix in small bowl for topping.
  • COMBINE remaining quick bread mix, milk, oil and egg in large bowl. Stir 50 to 75 strokes until mix is moistened. Spread 2/3 of batter in bottom of prepared pan. Spoon preserves over batter, spreading carefully to within 1/2-inch of edge of pan. Drop remaining batter by spoonfuls over preserves.
  • ADD sugar to reserved 1/2 cup quick bread mix. Cut in cream cheese with pastry blender or fork until mixture resembles coarse crumbs. Sprinkle over batter.
  • BAKE 50 to 55 minutes or until edges are golden brown. Allow cake to cool 45 minutes for center to set.
  • TIP **HIGH ALTITUDE (above 3500 feet): Add 1/4 cup flour to dry quick bread mix; mix well. Reserve 1/2 cup of mix. Bake at 375°F. for 40 to 45 minutes.

Nutritional Information Per Serving

Calories 0 (Calories from Fat 0), Total Fat 0g (Saturated Fat 0g, Trans Fat 0g), Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g), Protein 0g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.

*Percent Daily Values are based on a 2,000 calorie diet.