Raspberry and Cream Cheese Cake
Recipe from
Better Homes and Gardens
A cheesecake-like topping and fresh raspberries make this low-fat coffee cake sensational!
Servings:
10 servings
Prep Time:
20 mins
Total Time:
50 mins
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Ingredients
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Nonstick cooking spraysee savings
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1-1/4 cupsall-purpose floursee savings
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1-1/4 teaspoonsbaking powdersee savings
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1 teaspoonfinely shredded lemon or orange peelsee savings
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1/4 teaspoonbaking sodasee savings
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1/4 teaspoonsaltsee savings
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3/4 cupgranulated sugarsee savings
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3 tablespoonsbutter or margarine, softenedsee savings
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1/4 cuprefrigerated or frozen egg product, thawedsee savings
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1 teaspoonvanillasee savings
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1/2 cupbuttermilksee savings
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2 ouncesreduced-fat cream cheese (Neufchtel), softenedsee savings
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1/4 cupgranulated sugarsee savings
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2 tablespoonsrefrigerated or frozen egg product, thawedsee savings
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1 cupraspberries or thinly sliced apricots or nectarinessee savings
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Raspberries or thinly sliced apricots or nectarines (optional)`see savings
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Sifted powdered sugarsee savings
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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: Calories 193, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 15 mg, Sodium 228 mg, Carbohydrate 33 g, Fiber 1 g, Protein 4 g. Daily Values: Vitamin C 6%, Calcium 6%, Iron 5%. Exchanges: Starch 1, Other Carbohydrate 1, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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