Lemon-poppyseed Raspberry Coffeecake
This mixes up quickly since you start with a packaged mix. It's great because it looks and tastes totally homemade and the filling makes it very moist.
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Lemon-poppyseed Raspberry Coffeecake Preparation
Heat oven to 350 degrees.
Spray 9 or 10-inch springform pan with cooking spray.
Reserve 1/2 cup of the quick bread mix in a small bowl for topping.
In a large bowl, combine remaining quick bread mix, milk, oil, and egg. Stir 50-75 strokes until mix is moistened. Spread 2/3 of batter in bottom of sprayed pan. *Spoon preserves over batter; spread carefully to within 1/2-inch of edge of pan. Drop remaining batter by spoonfuls over preserves; carefully spread. Some preserves may show through.
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 mixture over batter.
Bake at 350 degrees 45 to 55 minutes or until edges are brown.
Cool 45 minutes.
*To make the preserves easier to spread, stir them in a small bowl with a fork or microwave them slightly.
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Lemon-poppyseed Raspberry Coffeecake Reviews
Wow just wow...very good I highly recommend
2 years, 2 weeks, 4 days, 14 hours, 47 minutes ago
Serve warm or cool. [I posted this recipe.]
2 years, 7 months, 6 days, 20 hours, 16 minutes ago
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