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Raspberry and Cheese Coffee Cake

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Makes: 10 servings
Prep: 20 minutes
Bake: 30 minutes
 
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Raspberry and Cheese Coffee Cake

Ingredients

  •   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 salt
  • 1  cup granulated sugar
  • 3  tablespoons butter, softened
  • 1/4  cup refrigerated or frozen egg product, thawed
  • 1  teaspoon vanilla
  • 1/2  cup buttermilk
  • 2  ounces reduced-fat cream cheese (Neufchatel)
  • 2  tablespoons refrigerated or frozen egg product, thawed
  • 1  cup raspberries or thinly sliced apricots or nectarines*
  •   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 Facts

  • Servings Per Recipe 10 servings
  • Calories 195,
  • Total Fat (g) 5,
  • Saturated Fat (g) 3,
  • Monounsaturated Fat (g) 2,
  • Polyunsaturated Fat (g) 1,
  • Cholesterol (mg) 14,
  • Sodium (mg) 223,
  • Carbohydrate (g) 33,
  • Fiber (g) 1,
  • Protein (g) 4,
  • Vitamin A (DV%) 11,
  • Vitamin C (DV%) 2,
  • Calcium (DV%) 5,
  • Iron (DV%) 6,
  • Starch (d.e.) 2,
  • Fat (d.e.) .5,
  • Percent Daily Values are based on a 2,000 calorie diet

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