Serves: 5
Total Calories: 305
Preparation Directions:
1. Heat oven to 350°F. Spray 9 or 10-inch spring form 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.
High Altitude Instructions:
Add 1/4 cup flour to dry quick bread mix mix well. Reserve 1/2 cup. Bake at 375°F. for 40 to 45 minutes.
This Lemon Poppy Seed Raspberry Coffee Cake recipe is from the Quick & Easy Breakfast Recipes Cookbook. Download this Cookbook today.
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