Bread - Cream Cheese Berry Coffee Cake

By BlueSchmoo

eatbetteramerica.com
Our recipe calls for raspberries, but blueberries, strawberries, or a mixture would be just as delicious.

1 wedge: Calories 200 (Calories from Fat 45); Total Fat 5g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 65mg; Sodium 70mg; Total Carbohydrate 28g (Dietary Fiber 1g, Sugars 22g); Protein 4g Percent Daily Value*: Vitamin A 6%; Vitamin C 6%; Calcium 4%; Iron 6% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2

Ingredients

• Nonstick cooking spray
• 1 1/4 cups Gold Medal® all-purpose flour
• 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
• 1/2 cup buttermilk
• 2 ounces reduced-fat cream cheese (Neufchâtel)
• 2 tablespoons refrigerated or frozen egg product, thawed
• 1 cup fresh raspberries or Cascadian Farm® frozen raspberries
• Sifted powdered sugar

Details

Servings 10
Preparation time 20mins
Cooking time 55mins

Preparation

Step 1

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.