Raspberry Cream Cheese Coffee Cake
Ingredients
- 3 T butter softened
- ¾ C sugar divided
- ¼ C plus 2 T egg substitute divided
- 1 T grated lemon peel
- 1 T vanilla extract
- 1- ¼ C all-purpose flour
- 1- ¼ t baking powder
- ¼ t baking soda
- ¼ t salt
- ½ C buttermilk
- 1 C fresh raspberries
- 2 ounces reduced-fat cream cheese
- 1 t confectioners' sugar
Instructions
- In a large bowl, beat butter and ½ cup sugar until crumbly, about 2 minutes. Beat in ¼ cup egg substitute, lemon peel and vanilla. Combine the flour, baking powder, baking soda and salt; add to butter mixture alternately with buttermilk.
- 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.
- Place pan on a baking sheet. Bake at 375° for 25-30 minutes or until a toothpick inserted near 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