Low-Fat Raspberry Cream Cheese Coffee Cake Recipe
- 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
- 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 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. Yield: 8 servings.
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.
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."
"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."
"As soon as I saw this, I had to make it! I used Splenda instead of sugar and it turned out soooo delicious! Will definitely make again!"
"They are probably watching fat for cholesterol reasons. That would explain the egg substitute as well."
"I'd like to know how to cut down on sodium. I am fine with the low-fat in the recipe, but with all three: baking powder and soda, and salt, that's WAY too much sodium for high blood pressure! How much could I cut back on them and still not affect the way the cake raises or bakes? Not sure if I want to make this or not because of this problem."
"I haven't made this yet, but in your intro you say that you need to watch your fat intake, but don't say why. If it's for weight control, then fat intake is not entirely to blame--carbs are, especially white flour carbs, white sugar carbs. Calories, too. Also, recent studies have shown that fat-reduced dairy products can enable diabetes 2, so using full fat dairy is actually better for you in that regard."
"I for one do not use egg substitutes( there to costly), I use egg whites and a drop of yellow food coloring and mix. One large egg white should do the trick, I would think."
"1/4 cup is equal to 4 tablespoons, so the extra 2 tbsp would equal half an egg. I'd probably crack the egg into a glass measuring cup, beat it a little, and then pour in half. I don't think it would need to be 100% accurate."
"As another person commented, if you use real eggs, what would you mix with the topping instead of the 2 tbsp egg substitute? HELP!"
"If 1/4 cup egg substitute is 1 egg - how do you go about getting the extra 2 tbsp. the recipe asks for? Would I use 2 eggs?"
"Wonderful - Was scarfed up when I took it into work."
"This was soooo good!Made it exactly as told, except I am a raspberry nut so I added a bit more.I also baked it a little bit too long-I will watch that next time. (there will be many)My daughter (in her forties and a great cook herself, said the tartness of the raspberries balanced the sweetness perfectly!! Amen."
"This is TERRIFIC - I substituted Splenda for the sugar and thawed (previously frozen) mixed berries for the raspberries - and had NO cake left over! Strongly recommend!"
"1/4 cup Egg Beaters = 1 egg"
"can blueberries be substituted for raspberries?"
"If I wanted to use real eggs, how many would I need?"
"THIS SOUNDS GREAT AND SIMPLE NOT THAT SIMPLE I NEED BUT I AM GOING TO MAKE THIS FOR OUR EMPTY NESTERS AT CHURCH THEY WILL ALL LIKE IT AND WANT THE RECEIPE. THANKS"