Low-Fat Raspberry Cream Cheese Coffee Cake Recipe
Low-Fat Raspberry Cream Cheese Coffee Cake Recipe photo by Taste of Home

Low-Fat Raspberry Cream Cheese Coffee Cake Recipe

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4.5 27 21
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"Because I need to watch my fat intake, I usually have to pass on desserts. But with reduced-fat cream cheese and egg substitute, I can enjoy this great berry cake. You, too!" --Christine Benner of Pottsville, Pennsylvania
TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling
MAKES:8 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling
MAKES: 8 servings


  • 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

Nutritional Facts

1 slice equals 221 calories, 6 g fat (4 g saturated fat), 17 mg cholesterol, 289 mg sodium, 37 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.


  1. 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.
  2. 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.
  3. 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.
Originally published as Raspberry Cream Cheese Coffee Cake in Light & Tasty June/July 2007, p21

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Jul. 7, 2014

"can this be made in a 9x13 pan? sukie"

Reviewed Feb. 1, 2014

"Very yummy! I put a little less sugar in the cake and it was still tasty. Thanks for sharing!"

Reviewed Aug. 31, 2011

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

Reviewed Jun. 9, 2011

"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 Jun. 9, 2011

"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"

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