Raspberry and Cheese Coffee Cake
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
1/4 cup refrigerated or frozen
egg product, thawed 1 teaspoon vanilla
1/2 cup buttermilk
2 ounces reduced-fat cream
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
Coat a 9x1-1/2-inch round baking pan with nonstick cooking spray.
In a medium mixing bowl stir together the flour, baking powder, lemon or orange peel, baking soda, and salt.
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.
If desired, top with additional fruit.
Dust with powdered sugar.