Raspberry and Cheese Coffee Cake

This low-fat, low-calorie coffee cake is sweetened up with fresh raspberries.

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2.5 by 3 people

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  • Makes: 10 servings
  • Prep: 20 mins
  • Bake: 30 mins 375°F

Raspberry and Cheese Coffee Cake

Reviews (0)

2.5 by 3 people

Rate This!

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.

From the Test Kitchen

*

If you like, substitute well-drained, thinly sliced canned apricots or peach slices for the fresh fruit.

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Nutrition Facts (Raspberry and Cheese Coffee Cake)

  • Per serving:
  • 195 kcal ,
  • 5 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 14 mg chol. ,
  • 223 mg sodium ,
  • 33 g carb. ,
  • 1 g fiber ,
  • 4 g pro.
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