Raspberry and Cheese Coffee Cake
This lower fat, lower calorie coffee cake is sweetened up with fresh raspberries.
Prep Time:
20 mins
Total Time:
50 mins
Servings:
10 servings
Ingredients
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Nonstick cooking spray
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1-1/4 cups all-purpose flour
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1-1/4 teaspoons baking powder
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1 teaspoon finely shredded lemon or orange peel
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1 cup granulated sugar
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3 tablespoons butter, softened
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1/4 cup refrigerated or frozen egg product, thawed
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1 teaspoon vanilla
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1/2 cup buttermilk
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2 ounces reduced-fat cream cheese (Neufchatel)
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2 tablespoons refrigerated or frozen egg product, thawed
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1 cup raspberries or thinly sliced apricots or nectarines*
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Sifted powdered sugar
Directions
1.
Lightly coat a 9x1-1/2-inch round baking pan with cooking spray; set aside. In a medium bowl stir together flour, baking powder, lemon peel, baking soda, and salt.
2.
In another medium bowl beat 3/4 cup of the granulated sugar and the butter with an electric mixer on medium to high speed until combined. Add the 1/4 cup egg product and the vanilla. Beat on low to medium speed for 1 minute. Alternately add flour mixture and buttermilk to egg mixture, beating just until combined after each addition. Pour batter into the prepared baking pan.
3.
In a small bowl beat the cream cheese and the remaining 1/4 cup granulated sugar on medium to high speed until combined. Add the 2 tablespoons egg product; beat until combined. Sprinkle raspberries over the batter in pan. Pour cream cheese mixture over raspberries, allowing some of the berries to show.
4.
Bake in a 375 degree F oven for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Dust with powdered sugar. Serve coffee cake warm. If desired, garnish each serving with additional raspberries. Makes 10 servings.
Note
If you like, substitute well-drained, thinly sliced canned apricots or peach slices for the fresh fruit.
Nutrition information
Calories 195, Total Fat 5 g, Saturated Fat 3 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 14 mg, Sodium 223 mg, Carbohydrate 33 g, Fiber 1 g, Protein 4 g. Daily Values: Vitamin A 11%, Vitamin C 2%, Calcium 5%, Iron 6%. Exchanges: Starch 2, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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