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Low-Fat Raspberry Cream Cheese Coffee Cake

"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


  • 3 tablespoons butter, softened
  • 3/4 cup sugar, divided
  • 1/4 cup plus 2 tablespoons egg substitute, divided
  • 1 teaspoon grated lemon zest
  • 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 zest 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 in 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.
Nutrition Facts
1 slice: 221 calories, 6g fat (4g saturated fat), 17mg cholesterol, 289mg sodium, 37g carbohydrate (21g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1 fat.
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Average Rating:
  • vonoepen
    Jul 7, 2014

    can this be made in a 9x13 pan? sukie

  • IslandWife
    Feb 1, 2014

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

  • cottoncandyhigh
    Aug 31, 2011

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

  • tlbowen
    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.

  • shaw10873
    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

  • LindaLois
    Jun 9, 2011

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

  • newhousewife10
    Jun 9, 2011

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

  • workout1963
    Jun 7, 2011

    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.

  • nothing works
    Jun 4, 2011

    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?

  • marcoates
    Jun 3, 2011

    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.