Raspberry Cream Cheese Coffee Cake |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Because I need to watch my fat intake, I usually have to pass on desserts. But with reduced-fat cream cheese and egg substitute, I can enjoy this great berry cake. You, too! -Christine Benner of Pottsville, Pennsylvania Ingredients:
3 tablespoons butter, softened |
3/4 cup sugar, divided |
1/4 cup plus 2 tablespoons egg substitute, divided |
1 teaspoon grated lemon peel |
1 teaspoon vanilla extract |
1-1/4 cups king arthur unbleached all-purpose flour |
1-1/4 teaspoons baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup buttermilk |
1 cup fresh raspberries |
2 ounces reduced-fat cream cheese |
1 teaspoon confectioners' sugar |
Directions:
1. In a large bowl, beat butter and 1/2 cup sugar until crumbly, about 2 minutes. Beat in 1/4 cup egg substitute, lemon peel and vanilla. Combine the flour, baking powder, baking soda and salt; add to butter mixture alternately with buttermilk.
2. Pour into a 9-in. springform pan coated with cooking spray; sprinkle with berries. In a small bowl, beat cream cheese and remaining sugar until fluffy. Beat in remaining egg substitute. Pour over berries.
3. Place pan on a baking sheet. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Sprinkle with confectioners' sugar. Serve warm. Refrigerate leftovers. Yield: 8 servings.
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