Skip to main content

Lemon-Poppy Seed-Raspberry Coffee Cake

(0 reviews)
Lemon-Poppy Seed-Raspberry Coffee Cake
  • Prep Time 15 min
  • Total Time 1 hr 45 min
  • Servings 10
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

Add this cheesy coffee cake made with lemon and raspberry to your bread basket.

Ingredients

1
(15.6-oz.) pkg. Pillsbury™ Lemon PoppySeed Quick Bread & Muffin Mix
3/4
cup milk
1/3
cup oil
1
egg
1/2
cup raspberry preserves
1/4
cup sugar
1
(3-oz.) pkg. cream cheese

Directions

  • 1 Heat oven to 350°F. Spray 9 or 10-inch springform pan with nonstick cooking spray. Reserve 1/2 cup of the quick bread mix in small bowl for topping.
  • 2 In large bowl, combine remaining quick bread mix, milk, oil and egg. Stir 50 to 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.)
  • 3 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.
  • 4 Bake at 350°F. for 45 to 55 minutes or until edges are golden brown. Cool 45 minutes. Serve warm or cool.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1/10 of Recipe
Calories
360
(
Calories from Fat
140
)
Daily Value
Total Fat
16g
25%
(
Saturated Fat
4g
20%
)
Cholesterol
30mg
10%
Sodium
230mg
10%
Total Carbohydrate
48g
16%
(
Dietary Fiber
1g
4%
,
Sugars
29g
)
Protein
5g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
2 Starch; 1 Fruit; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet