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

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

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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.

Nutrition Information

200 Calories, 5g Total Fat, 4g Protein, 35g Total Carbohydrate, 22g Sugars

Nutrition Facts

Serving Size: 1 wedge

Calories: 200

Calories from Fat: 45

Total Fat: 5g; 0%

Saturated Fat: 3g; 0%

Trans Fat: 0g

Cholesterol: 15mg; 0%

Sodium: 200mg; 0%

Total Carbohydrate: 35g; 0%

Dietary Fiber: 1g; 0%

Sugars: 22g

Protein: 4g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 6%; 6%

Calcium: 4%; 4%

Iron: 6%; 6%

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

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