- 3 tablespoons butter, softened
- 3/4 cup sugar, divided
- 1/4 cup plus 2 tablespoons egg substitute, divided
- 1 teaspoon grated lemon peel
- 1 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 1-1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 cup fresh raspberries
- 2 ounces reduced-fat cream cheese
- 1 teaspoon confectioners' sugar
- In a large bowl, beat butter and 1/2 cup sugar until crumbly, about 2 minutes. Beat in 1/4 cup egg substitute, lemon peel and vanilla. Combine the flour, baking powder, baking soda and salt; add to butter mixture alternately with buttermilk.
- Pour into a 9-in. springform pan coated with cooking spray; sprinkle with berries. In a small bowl, beat cream cheese and remaining sugar until fluffy. Beat in remaining egg substitute. Pour over berries.
- Place pan on a baking sheet. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Sprinkle with confectioners' sugar. Serve warm. Refrigerate leftovers. Yield: 8 servings.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Low-Fat Raspberry Cream Cheese Coffee Cake
"can this be made in a 9x13 pan? sukie"
"Very yummy! I put a little less sugar in the cake and it was still tasty. Thanks for sharing!"
"Love this cake!!! Turned out moist and delicious. Nobody could tell it was a healthier version."
"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."
"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"
"You could just make the bottom and part put fresh strawberries on top and whipped cream. I have a shortcake texture. Very good"
"This was delicious and easy to make. It was a little lighter and fluffier than I expected, but still worth it. Highly recommended."
"nothings workingyou 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."
"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?"
"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."