Save on Pinterest

Low-Fat Raspberry Cream Cheese Coffee Cake

Total Time

Prep: 25 min. Bake: 25 min. + cooling

Makes

8 servings

"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
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

  • 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

Directions

  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 zest 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 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.

Recommended Video