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- user reviews (11)
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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
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.
- Servings Per Recipe 10,
- Calories 193,
- Protein (gm) 4,
- Carbohydrate (gm) 33,
- Fat, total (gm) 5,
- Cholesterol (mg) 15,
- Saturated fat (gm) 3,
- Dietary Fiber, total (gm) 1,
- Vitamin A (IU) 243,
- Vitamin C (mg) 4,
- Sodium (mg) 228,
- Calcium (DV %) 61,
- Iron (DV %) 1,
- Starch () 1,
- Other Carb () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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I've fixed this recipe twice and get nothing but raves. Everyone who tries it wants the recipe...excellent
9/14/2010 06:24:51 PM Report Abuse1 egg=1/4 cup
6/28/2010 10:40:08 AM Report Abusewhat is egg product anyway? I'm always a little scared to use it. when is it ever better to use a by-product than the real thing? SHADY
6/23/2010 03:06:04 PM Report Abusewhat is the egg measurement if one uses real eggs instead of "egg product?
6/12/2010 09:15:16 PM Report Abusei did reduce the amount of sugar to 1/2c. and still was great!
6/5/2010 08:57:23 AM Report Abuse