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.