Lemon Poppy Seed Raspberry Coffee Cake | Recipes

Lemon Poppy Seed Raspberry Coffee Cake

(16) Ratings:
Prep Time:
Baking Time:
Makes:10 servings
Freezing:excellent

The lemon and raspberry flavours in this Quick Bread recipe are a match made in heaven. Top with a delectable cream cheese crumble and you’ll have the perfect dessert for afternoon tea.

Ingredients

Cake

1 pkg Robin Hood® Quick Bread Mix Lemon Poppy Seed Flavoured, divided
¾ cup 175 mL milk
1/3 cup 75 mL Crisco® Vegetable or Canola Oil
1 egg
½ cup 125 mL Smucker’s® Pure Raspberry Jam

Topping

¼ cup 50 mL sugar
½ cup 125 mL cream cheese

Directions

  1. Preheat oven to 375°F (190°C). Grease an 8” (20 cm) springform pan.
  2. Place quick bread mix in a large mixing bowl. Remove ½ cup (125 mL) dry mix and place in small mixing bowl for topping. Reserve.
  3. Add milk, oil and egg to remaining dry mix in large mixing bowl. Stir until well combined.
  4. Spread 2/3 of batter in bottom of prepared pan. Spoon jam over batter. Drop remaining batter by tablespoons (15 mL) over jam.
  5. Topping: Add sugar to reserved dry mix. Cut in cream cheese with pastry blender or fork until mixture resembles coarse crumbs. Sprinkle over batter.
  6. Bake in preheated oven 55 to 60 minutes or until edges are golden brown. Allow cake to cool in pan on wire cooling rack 45 minutes for center to set.

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