Raspberry and Cream Cheese Cake
Recipe from Midwest Living

The cheesecake-like topping and fresh raspberries make this low-fat coffee cake better than good its sensational!

Raspberry and Cream Cheese Cake

by 1  person

add your rating
add a comment
Servings: 10
Prep Time: 20 mins
Recent Activity:
    Nonstick cooking spray
  • 1 1/4  cups 
    all-purpose flour
  • 1 1/4  teaspoons 
    baking powder
  • 1   teaspoon 
    finely shredded lemon or orange peel
  • 1/4  teaspoon 
    baking soda
  • 1/4  teaspoon 
  • 3/4  cup 
    granulated sugar
  • 3   tablespoons 
    butter or margarine, softened
  • 1/4  cup 
    refrigerated or frozen egg product, thawed
  • 1   teaspoon 
  • 1/2  cup 
  • 2   ounces 
    reduced-fat cream cheese (Neufchatel), softened
  • 1/4  cup 
    granulated sugar
  • 2   tablespoons 
    refrigerated or frozen egg product, thawed
  • 1   cup 
    raspberries or thinly sliced apricots or nectarines
    Raspberries or thinly sliced apricots or nectarines (optional)`
    Sifted powdered sugar
Lightly coat a 9x1-1/2-inch round baking pan with cooking spray; set aside. In a medium bowl stir together the flour, baking powder, lemon peel, baking soda, and salt. Set aside.
In a medium mixing bowl beat the 3/4 cup granulated sugar and 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 the flour mixture and buttermilk to the egg mixture, beating just until combined after each addition. Pour into prepared pan.
In a small mixing bowl beat the cream cheese and the 1/4 cup granulated sugar on medium to high speed until combined. Add the 2 tablespoons egg product. Beat until combined. Arrange the 1 cup raspberries over the batter in the pan. Pour the cream cheese mixture over all.
Bake in a 375 degree F oven for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool slightly on wire rack. Serve warm. If desired, top with additional fruit. Sprinkle with powdered sugar. Makes 10 servings.
Nutrition information
Per Serving: cal. (kcal) 193, Fat, total (g) 5, chol. (mg) 15, sat. fat (g) 3, carb. (g) 33, fiber (g) 1, pro. (g) 4, vit. A (IU) 243, vit. C (mg) 4, sodium (mg) 228, calcium (mg) 61, iron (mg) 1, Starch () 1, Other Carb () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Something Sweet: Chocolate Mousse with Raspberry Sauce
..., so I was intrigued. But what really pushed me to make it was the pairing with raspberry sauce because... husband and me, I halved the recipe. I substituted Grand Marnier for both the raspberry liqueur and brandy... on hand. I threw in some fresh raspberries, because I always appreciate their juicy burst of flavor in a... read more...
Summer Dessert Made Easy: Raspberry Clafoutis
..., is easy to put together, and you can use practically any fruit you like. Click here for our raspberry... clafoutis recipe Raspberries are a particularly good choice for clafoutis because their flavor intensifies... reheat the leftovers--if you have any! Raspberry Clafoutis is not only good for dessert, but makes a nice... read more...
Ham, Asparagus, and Cheese Breakfast Strata
... fitting for an Easter or Mother's Day brunch, and I found a match with this Ham, Asparagus, and Cheese... can't believe I haven't yet mentioned the cheese! I was also looking forward to trying this recipe..., because Gruyere is one of my favorite cheeses. Its nuttiness and butteriness work well with the bright... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products