Lemon Poppy Seed Raspberry Coffee Cake

Ingredients

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

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.