Raspberry and Cheese Coffee Cake
CATEGORIES
INGREDIENTS
  • Servings: 10
  • 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.
  2. Set aside.
  3. In a medium mixing bowl stir together the flour, baking powder, lemon or orange peel, baking soda, and salt.
  4. Set aside.
  5. 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.
  6. Add the 1/4 cup egg product and vanilla.
  7. 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.
  8. Pour into prepared pan.
  9. In a small mixing bowl beat the cream cheese and the 1/4 cup granulated sugar on medium to high speed until combined.
  10. Add the 2 tablespoons egg product.
  11. Beat until combined.
  12. Arrange the 1 cup raspberries, apricots, or nectarines over batter in the pan.
  13. Pour cream cheese mixture over all.
  14. Bake in a 375 degree F oven for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean.
  15. Cool slightly on wire rack.
  16. Serve warm.
  17. If desired, top with additional fruit.
  18. Dust with powdered sugar.