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Skinny Berry-Cheesecake Coffee Cake

Prep 20 min
Total 1 hr 5 min
Servings 10

70% less sat fat • 83% less cholesterol than the original recipe. Our recipe calls for raspberries, but blueberries, strawberries, or a mixture would be just as delicious. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

Ingredients

Nonstick cooking spray

1 1/4

cups Gold Medal™ all-purpose flour

1 1/4

teaspoons baking powder

teaspoon finely shredded lemon peel or orange peel

1/4

teaspoon baking soda

1/4

teaspoon salt

cup granulated sugar

tablespoons butter, softened

1/4

cup refrigerated or frozen egg product, thawed

teaspoon vanilla

1/2

cup buttermilk

ounces reduced-fat cream cheese (Neufchâtel)

tablespoons refrigerated or frozen egg product, thawed

cup fresh raspberries or Cascadian Farm™ frozen organic raspberries

Sifted powdered sugar

Steps

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1

Preheat oven to 375° F. Lightly coat a 9-inch round baking pan with nonstick cooking spray; set aside. In a medium bowl, stir together flour, baking powder, lemon peel, baking soda, and salt.
2

In a medium bowl, beat 3/4 cup of the granulated sugar and the butter with an electric mixer on medium to high speed until combined. Add the 1/4 cup egg product and the vanilla. Beat on low to medium speed for 1 minute. Alternately add flour mixture and buttermilk to egg mixture, beating just until combined after each addition. Pour batter into prepared pan.
3

In a small bowl, beat cream cheese and the remaining 1/4 cup granulated sugar on medium to high speed until combined. Add the 2 tablespoons egg product; beat until combined. Sprinkle raspberries over the batter in pan. Spoon cream cheese mixture over raspberries, allowing some of the berries to show.
4

Bake about 35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Sprinkle with powdered sugar. Serve warm. If desired, garnish each serving with additional raspberries.