Raspberry and Cream Cheese Cake

A cheesecake-like topping and fresh raspberries make this low-fat coffee cake sensational!



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Servings: 10
Prep Time: 20 mins
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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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    3/4  cup 
    granulated sugar
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    3   tablespoons 
    butter or margarine, 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), softened
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    1/4  cup 
    granulated sugar
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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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    Raspberries or thinly sliced apricots or nectarines (optional)`
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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 the flour, baking powder, lemon peel, baking soda, and salt. Set aside.
2.
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.
3.
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.
4.
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
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