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Raspberry and Cheese Coffee Cake

SUBMITTED BY: Better Homes and Gardens

"With fruit and cheesecake-like topping, you'll never miss the fat in this calorie-reduced coffee cake."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 5 star rating.
Read Reviews (1)
PREP TIME  20 Min
COOK TIME  30 Min
READY IN  1 Hr 35 Min

SERVINGS

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Servings
 

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
  • 3/4 cup granulated sugar
  • 3 tablespoons margarine or 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)
  • 1/4 cup granulated sugar
  • 2 tablespoons refrigerated or frozen egg product, thawed
  • 1 cup raspberries or thinly sliced apricots or nectarines
  • raspberries or thinly sliced apricots or nectarines (optional)
  • sifted powdered sugar

DIRECTIONS

  1. Coat a 9x1-1/2-inch round baking pan with nonstick cooking spray. Set aside. In a medium mixing bowl stir together the flour, baking powder, lemon or orange peel, baking soda, and salt. Set aside.
  2. In a medium mixing bowl beat the 3/4 cup granulated sugar and margarine or butter with an electric mixer on medium to high speed until combined. Add the 1/4 cup egg product and vanilla. Beat on low to medium speed for 1 minute. Alternately add the flour mixture and buttermilk to 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, apricots, or nectarines over batter in the pan. Pour 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. Dust with powdered sugar.
  • Copyright 2000 Meredith Corp. Recipes may not be republished without permission.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2006 by J9KAPOLEI1
Beautiful and moist! It was easy to make and my family enjoyed it at breakfast (yes, even the... MORE


 
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