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Lemon-Poppyseed-Raspberry Coffee Cake

From WOODLAND COVE BED & BREAKFAST
1 pkg. Pillsbury Lemon Poppyseed Quick Bread 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

Heat oven to 350 degrees. Spray 9 or 10-inch springform pan with nonstick cooking spray. Reserve ½ cup of the quick bread mix in small bowl for topping.

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 ½ inch of edge of pan. Drop remaining batter by spoonfuls over preserves; carefully spread. (Some preserves may show through.)

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.

Bake at 350 degrees for 35 to 45 minutes.