Low-Fat Raspberry Cream Cheese Coffee Cake

Name: Low-Fat Raspberry Cream Cheese Coffee Cake
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings.
Ingredients: 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

"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

Ingredients

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

Directions

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 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.

Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Reviews

Click stars to rate

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.