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Berry-Cheesecake Coffee Cake

Name: Berry-Cheesecake Coffee Cake
Prep time: 20 min
Total time: 1 h 5 min
Yield: 10
Ingredients: Nonstick cooking spray; 1 1/4 cups Gold Medal™ all-purpose flour; 1 1/4 teaspoons baking powder; 1 teaspoon finely shredded lemon peel or orange peel; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 cup granulated sugar; 3 tablespoons butter, softened; 1/4 cup refrigerated or frozen egg product, thawed; 1 teaspoon vanilla; 1/2 cup buttermilk; 2 ounces reduced-fat cream cheese (Neufchâtel); 2 tablespoons refrigerated or frozen egg product, thawed; 1 cup fresh raspberries or Cascadian Farm® frozen raspberries; Sifted powdered sugar

Prep 20 min
Total 1 hr 5 min
Ingredients 15
Servings 10

This recipe calls for raspberries, but blueberries, strawberries, or a mixture it is just delicious.

Ingredients

Nonstick cooking spray
1 1/4 cups Gold Medal™ all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon finely shredded lemon peel or orange peel
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
3 tablespoons butter, softened
1/4 cup refrigerated or frozen egg product, thawed
1 teaspoon vanilla
1/2 cup buttermilk
2 ounces reduced-fat cream cheese (Neufchâtel)
2 tablespoons refrigerated or frozen egg product, thawed
1 cup fresh raspberries or Cascadian Farm® frozen raspberries
Sifted powdered sugar

Directions

1

Preheat oven to 375°F. Lightly coat a 9-inch round baking pan with nonstick cooking spray; set aside. In a medium bowl, stir together flour, baking powder, lemon peel, baking soda, and salt.
2

In a medium bowl, beat 3/4 cup of the granulated sugar and the butter with an electric mixer on medium to high speed until combined. Add the 1/4 cup egg product and the vanilla. Beat on low to medium speed for 1 minute. Alternately add flour mixture and buttermilk to egg mixture, beating just until combined after each addition. Pour batter into prepared pan.
3

In a small bowl, beat cream cheese and the remaining 1/4 cup granulated sugar on medium to high speed until combined. Add the 2 tablespoons egg product; beat until combined. Sprinkle raspberries over the batter in pan. Spoon cream cheese mixture over raspberries, allowing some of the berries to show.
4

Bake about 35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Sprinkle with powdered sugar. Serve warm. If desired, garnish each serving with additional raspberries.