Best 3 Low Fat Raspberry Cream Cheese Coffee Cake Recipes
Indulge in the delectable delight of Low-Fat Raspberry Cream Cheese Coffee Cake, a symphony of flavors that will tantalize your taste buds. This guilt-free treat offers a moist and tender crumb, swirled with luscious raspberry preserves and creamy cheesecake filling, all enveloped in a delicate streusel topping.
Embark on a culinary journey with our three irresistible recipes:
1. Low-Fat Raspberry Cream Cheese Coffee Cake: Discover the classic combination of sweet raspberries, tangy cream cheese, and a hint of cinnamon, harmoniously blended in a low-fat batter.
2. Low-Fat Raspberry Cream Cheese Muffins: Enjoy individual-sized portions of this delightful cake, perfect for on-the-go breakfasts or afternoon snacks.
3. Low-Fat Raspberry Cream Cheese Crumb Bars: Experience the perfect balance of flavors and textures in these delectable bars, featuring a buttery graham cracker crust and a streusel topping that adds a delightful crunch.
RASPBERRY CREAM CHEESE COFFEE CAKE
This is a wonderful alternative to those standard cinnamon-walnut-streusel coffee cake recipes. It's perfect for a brunch or a special family gathering. Prepping the batter in a food processor makes it quick and easy to assemble. You can substitute different preserves - apricot, cherry and blueberry all work well.
Provided by springfield70
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch spring-form pan.
- Combine flour, 3/4 cup sugar, and butter in a food processor; pulse until mixture resembles coarse crumbs. Remove 1 cup of mixture from food processor and set aside. To remaining mixture in processor add baking soda, baking powder, salt, sour cream, almond extract, and 1 egg; process until batter is just combined and smooth. Spread batter evenly into bottom and 2 inches up sides of prepared pan.
- Beat cream cheese, 1/4 cup sugar, and 1 egg together in a bowl until smooth; pour into batter-lined pan and spread evenly. Spread raspberry preserves carefully over cheese filling.
- Stir reserved crumb mixture and sliced almonds together in a small bowl; sprinkle over the layer of raspberry preserves.
- Bake in preheated oven until filling is set and crust is deep golden brown, 45 to 55 minutes. Cool 15 minutes before removing side of pan. Chill completely before serving, about 1 hour.
Nutrition Facts : Calories 419.4 calories, Carbohydrate 45.7 g, Cholesterol 88.4 mg, Fat 24.1 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 13.7 g, Sodium 197.8 mg, Sugar 25.4 g
RASPBERRY CREAM CHEESE COFFEE CAKE
This coffee cake is a sure hit. I used to prepare it for special occasions only. But now I try to bake it whenever I know overnight company is coming. It's always appreciated at breakfast the following morning.
Provided by Taste of Home
Time 1h20m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine flour and sugar; cut in the butter until mixture resembles coarse crumbs; reserve 1 cup crumb mixture. , To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well. Spread batter over bottom and 2 in. up side of greased and floured 9-in. springform pan. (Batter should be 1/4 in thick on sides.) , In small bowl, beat the cream cheese, 1/4 cup sugar and egg until smooth. Pour over batter in pan. Carefully spoon jam evenly over cheese filling. , In a small bowl, combine reserved crumb mixture and almonds; sprinkle over top. Bake at 350° for 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cover and refrigerate leftovers.
Nutrition Facts : Calories 320 calories, Fat 18g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 231mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
CREAM CHEESE COFFEE CAKE
These impressive loaves really sparkle on the buffet. You can't just eat one slice of this treat with its rich filling peeking out of sweet yeast bread. Once you drizzled on the glaze and savor that first piece, you'll know the extra work is worth it. -Mary Anne McWhirter, Pearland, Texas
Provided by Taste of Home
Time 55m
Yield 20-24 servings.
Number Of Ingredients 19
Steps:
- In a small saucepan, combine sour cream, sugar, butter and salt. Cook over medium-low heat, stirring constantly, 5-10 minutes or until well blended. Cool to room temperature. , In a large bowl, dissolve yeast in warm water. Add sour cream mixture and eggs. Beat until smooth. Gradually stir in flour to form a soft dough (dough will be very soft). Cover and refrigerate overnight. , Punch dough down. Turn dough onto a floured surface; knead 5-6 times. Divide into fourths. Roll each piece into a 12x8-in. rectangle. In a large bowl, combine filling ingredients until well blended. Spread over each rectangle to within 1 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place seam side down on greased baking sheets. Cut six X's on top of each loaf. Cover and let rise until nearly doubled, about 1 hour., Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine confectioners' sugar, milk and vanilla; drizzle over warm loaves. Sprinkle with almonds if desired. Store in the refrigerator.
Nutrition Facts :
Tips:
- To ensure a moist and fluffy coffee cake, make sure to use room temperature ingredients. This allows the ingredients to blend together more easily and evenly, resulting in a smoother batter.
- Do not overmix the batter, as this can result in a tough coffee cake. Mix just until the ingredients are combined.
- For a streusel topping that is both crunchy and flavorful, use a combination of brown sugar, granulated sugar, and chopped nuts. You can also add a dash of cinnamon or nutmeg for extra flavor.
- If you are using fresh raspberries, be sure to wash and dry them thoroughly before adding them to the batter. Frozen raspberries can also be used, but be sure to thaw them completely before using.
- To prevent the coffee cake from sticking to the pan, grease and flour the pan thoroughly before adding the batter. You can also use a non-stick cooking spray.
- Bake the coffee cake until a toothpick inserted into the center comes out clean. The baking time may vary depending on the size and shape of your pan, so keep an eye on it to prevent overbaking.
- Let the coffee cake cool completely before serving. This will allow the flavors to meld together and the cake to set. You can dust the top with powdered sugar or drizzle it with a glaze for extra sweetness.
Conclusion:
This low-fat raspberry cream cheese coffee cake is a delicious and indulgent treat that is perfect for any occasion. With its moist and fluffy crumb, sweet and tangy raspberry filling, and creamy cream cheese frosting, this coffee cake is sure to be a hit with everyone who tries it. So next time you are looking for a special breakfast or dessert, give this recipe a try. You won't be disappointed!
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