Raspberry and Cheese Coffee Cake


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Member since 2006
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Serves 10 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

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

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.


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.


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.


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.


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