• Lemon Poppy Seed Raspberry Coffee Cake
    Lemon Poppy Seed Raspberry Coffee Cake
    Print
  • Preparation Time 10 minutes
  • Baking Time 60 minutes
  • Makes 10 servings
  • Freezing Excellent
  • Lemon Poppy Seed Raspberry Coffee Cake
    Lemon Poppy Seed Raspberry Coffee Cake

Ready.
Set.
Make.

Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.

Lets Make

Ingredients

  • Cake
  • 1 pkg Robin Hood® Quick Bread Mix Lemon Poppy Seed Flavoured, divided
  • ¾ cup milk
  • 1/3 cup Vegetable or Canola Oil
  • 1 egg
  • ½ cup Smucker’s® Pure Raspberry Jam
  • Topping
  • ¼ cup sugar
  • ½ cup cream cheese

Serving Size: 10 servings

Next

Directions

Serving Size: 10 servings

  • Preheat oven to 375°F (190°C). Grease an 8” (20 cm) springform pan.
  • 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.
  • Add milk, oil and egg to remaining dry mix in large mixing bowl. Stir until well combined.
  • Spread 2/3 of batter in bottom of prepared pan. Spoon jam over batter. Drop remaining batter by tablespoons (15 mL) over jam.
  • Topping: Add sugar to reserved dry mix. Cut in cream cheese with pastry blender or fork until mixture resembles coarse crumbs. Sprinkle over batter.
  • 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.
Finish

Finished!

You made
that look
easy.

Browse more must-make recipes.
You know you want to.

snap a pic and show it off!
View all recipes
Our
most-made
recipes
Check out these classic recipes from Robin Hood®
Download
View all
Bake fresh fruit into everything.
Back to top