• Preparation Time 10 minutes
  • Baking Time 60 minutes
  • Makes 10 servings
  • Freezing Excellent

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Ingredients

  • Cake
  • 1 pkg Robin Hood® Quick Bread Mix Lemon Poppy Seed Flavoured, divided
  • ¾ cup milk
  • 1/3 cup Crisco® 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

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.

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