Healthified Berry-Cheesecake Coffee Cake
Healthified Berry-Cheesecake Coffee Cake
Provided by: live better america
total
prep
70% less sat fat • 83% less cholesterol than the original recipe see the comparison. Our recipe calls for raspberries, but blueberries, strawberries, or a mixture would be just as delicious.
Ingredients
- Nonstick cooking spray
- 1 1/4 cups all-purpose flour
- 1/2 cup buttermilk
- 2 ounces reduced-fat cream cheese (Neufchâtel)
- 2 tablespoons refrigerated or frozen egg product, thawed
- 1 cup fresh raspberries or organic frozen raspberries
- Sifted powdered sugar
- 1 1/4 teaspoons baking powder
- 1 teaspoon finely shredded lemon peel or orange peel
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 3 tablespoons butter, softened
- 1/4 cup refrigerated or frozen egg product, thawed
- 1 teaspoon vanilla
Directions
- 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.
- 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.
- 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.
- 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.
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