Raspberry Cream Cheese Coffee Cake Recipe

Reviewed on Aug. 31, 2011 by cottoncandyhigh

Love this cake!!! Turned out moist and delicious. Nobody could tell it was a healthier version.

Reviewed on Jun. 09, 2011 by tlbowen

Doubled the recipe and made in 10x13 baking dish. Took to a brunch and everyone liked it. Had some left over (because there was so much food), and found that the cake part was a little dry the next day. Will have to figure out how to make a slight change if I think I might leftovers next time.

Reviewed on Jun. 09, 2011 by shaw10873

This was a very easy recipe. I did not have buttermilk so I made my own with milk and lemon juice. Also did not have egg substitute. So just used 1 egg in replacement each time. But this turned out to be a very nice cake. Not as dry as a normal coffee cake. So that's why I liked it so well. I also mixed blackberries and raspberries because I ran out of the raspberries. But as you can tell a very flexible recipe. yumm

Reviewed on Jun. 09, 2011 by LindaLois

You could just make the bottom and part put fresh strawberries on top and whipped cream. I have a shortcake texture. Very good

Reviewed on Jun. 09, 2011 by newhousewife10

This was delicious and easy to make. It was a little lighter and fluffier than I expected, but still worth it. Highly recommended.

Reviewed on Jun. 07, 2011 by workout1963

nothings working

you can use the buttermilk, check the lable on the milk carton. It's good to use when baking sweets and trying to watch your weight. You will find alot of low cal. cookbook use buttermilk in sweets. They should rename this milk product there is no butter in it.

Reviewed on Jun. 04, 2011 by nothing works

I plan on trying this as soon as my new raspberry plants produce. I also will use a sugar substitute in place of sugar and I think that would cut the carbs. Instead of buttermilk I will use 1/2 c. skim milk with a tsp of vinegar in it. Will see if that works. Wonder about whole wheat flour too?

Reviewed on Jun. 03, 2011 by marcoates

Christine -- just in case you check in to see who's rating your recipe, I wanted you to know that it sounds wonderful and I do plan to make it. Also, I'm originally from Tamaqua. Thanks for the recipe.

Reviewed on Jun. 03, 2011 by jms_surprise@cox.net

As soon as I saw this, I had to make it! I used Splenda instead of sugar and it turned out soooo delicious! Will definitely make again!

Reviewed on Jun. 03, 2011 by jnezjag

How can you say this is healthy when it has 37 gms of carbs? that is not healthy.

Reviewed on Jun. 03, 2011 by Netizen

They are probably watching fat for cholesterol reasons. That would explain the egg substitute as well.

Reviewed on Jun. 02, 2011 by SHOK

I'd like to know how to cut down on sodium. I am fine with the low-fat in the recipe, but with all three: baking powder and soda, and salt, that's WAY too much sodium for high blood pressure! How much could I cut back on them and still not affect the way the cake raises or bakes? Not sure if I want to make this or not because of this problem.

Reviewed on Jun. 02, 2011 by Willom

I haven't made this yet, but in your intro you say that you need to watch your fat intake, but don't say why. If it's for weight control, then fat intake is not entirely to blame--carbs are, especially white flour carbs, white sugar carbs. Calories, too. Also, recent studies have shown that fat-reduced dairy products can enable diabetes 2, so using full fat dairy is actually better for you in that regard.

Reviewed on Jun. 02, 2011 by grammaberr

I for one do not use egg substitutes( there to costly), I use egg whites and a drop of yellow food coloring and mix. One large egg white should do the trick, I would think.

Reviewed on Jun. 02, 2011 by linda_ing

1/4 cup is equal to 4 tablespoons, so the extra 2 tbsp would equal half an egg. I'd probably crack the egg into a glass measuring cup, beat it a little, and then pour in half. I don't think it would need to be 100% accurate.

Reviewed on Jun. 02, 2011 by pamelag21

As another person commented, if you use real eggs, what would you mix with the topping instead of the 2 tbsp egg substitute? HELP!

Reviewed on Jun. 02, 2011 by maelam

If 1/4 cup egg substitute is 1 egg - how do you go about getting the extra 2 tbsp. the recipe asks for? Would I use 2 eggs?

Reviewed on Feb. 09, 2011 by NevadaRose

Wonderful - Was scarfed up when I took it into work.

Reviewed on Jan. 15, 2009 by StaceyAdamache

This is delicious...good for breakfast or dessert!

Reviewed on Dec. 31, 2008 by amyra2

This was soooo good!

Made it exactly as told, except I am a raspberry nut so I added a bit more.

I also baked it a little bit too long-I will watch that next time. (there will be many)

My daughter (in her forties and a great cook herself, said the tartness of the raspberries balanced the sweetness perfectly!! Amen.

Reviewed on Dec. 30, 2008 by abergrump

This is TERRIFIC - I substituted Splenda for the sugar and thawed (previously frozen) mixed berries for the raspberries - and had NO cake left over! Strongly recommend!

Reviewed on Dec. 30, 2008 by cbtatm

Reviewed on Dec. 30, 2008 by cbtatm

1/4 cup Egg Beaters = 1 egg

Reviewed on Dec. 26, 2008 by redbirdslady

can blueberries be substituted for raspberries?

Reviewed on Dec. 22, 2008 by pennyjensen

If I wanted to use real eggs, how many would I need?

Reviewed on Dec. 22, 2008 by Grace zip60563

THIS SOUNDS GREAT AND SIMPLE NOT THAT SIMPLE I NEED BUT I AM GOING TO MAKE THIS FOR OUR EMPTY NESTERS AT CHURCH THEY WILL ALL LIKE IT AND WANT THE RECEIPE. THANKS