Breakfast and Brunch Recipes

Lemon Poppy Seed Raspberry Coffee Cake

I was in charge of coffeecake for our Easter Brunch this year. This was a winner - quick and easy and best of all delicious!

No Photo

Yield: 10 servings

Ingredients

  • 1 (14 ounce) package Pillsbury Lemon Poppy Seed Quick Bread Mix*
  • 3/4 cup milk
  • 1/3 cup oil
  • 1 egg
  • 1/2 cup (or more) raspberry preserves
  • 1/4 cup granulated sugar
  • 1 (3 ounce) package cream cheese, softened

Instructions

  1. Heat oven to 350 degrees F. Grease a 9 inch springform pan (or use cooking 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 to 75 strokes until mix is moistened.
  3. Spread 2/3 batter in bottom of pan.
  4. Spoon preserves over batter; spread carefully to within 1/2 inch of edge of pan.
  5. Drop remaining batter by spoonsful over preserves. Carefully spread. (Some preserves may show through.)
  6. Add sugar to reserved 1/2 cup quick bread mix. With pastry blender or fork, cut in cream cheese until mixture resembles coarse crumbs. Sprinkle over batter.
  7. Bake at 350 degrees F for 35 to 45 minutes or until edges are golden brown.
  8. Cool for 45 minutes.
  9. Serve warm or cool.

Notes

High Altitude (Above 3500 feet): Add 1/4 cup flour to dry quick bread mix; mix well. Reserve the 1/2 cup. Bake at 375 degrees F for 35 to 45 minutes.

I couldn't find the Pillsbury brand, so I used a 13.9 ounce package 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.

Attribution

Posted at Recipe Goldmine by Becky in Colo

Source: 1998 Pillsbury Bake-Off - Pillsbury Classic Cookbooks



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