LOW-FAT RASPBERRY CREAM CHEESE COFFEE CAKE
"Because I need to watch my fat intake, I usually have to pass on desserts. But with reduced-fat cream cheese and egg substitute, I can enjoy this great berry cake. You, too!" --Christine Benner of Pottsville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, beat butter and 1/2 cup sugar until crumbly, about 2 minutes. Beat in 1/4 cup egg substitute, lemon zest 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 in 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.
Nutrition Facts : Calories 221 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 289mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 2g fiber), Protein 5g protein.
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Uddika Ishan Abeygunawardana
[email protected]This coffee cake is a bit time-consuming to make, but it's worth it. The cake is so moist and flavorful, and the cream cheese filling is the perfect finishing touch.
daniel mumba
[email protected]I made this coffee cake for a potluck and it was gone in minutes! Everyone loved it.
JustPowerful Media
[email protected]This coffee cake was a disappointment. The cake was dry and the cream cheese filling was bland. I won't be making this again.
Tulinave Mfungati
[email protected]I've made this coffee cake several times now and it's always a hit! It's the perfect cake for a special occasion or just a weekend brunch.
Rehan Bashir
[email protected]This coffee cake is a bit too sweet for my taste, but I still enjoyed it. I might try making it with less sugar next time.
juna Dhamaniya
[email protected]This coffee cake is easy to make and always turns out perfect. I love that I can use fresh or frozen raspberries.
tjabadi kgaogelo
[email protected]I made this coffee cake for my husband's birthday and he loved it! He said it was the best coffee cake he's ever had.
obinna anthony
[email protected]This coffee cake is so delicious! The cake is moist and fluffy, and the cream cheese filling is creamy and tangy. I love that it's a low-fat recipe too.
Vutlharhi Cosper
[email protected]I've made this coffee cake several times now and it's always a crowd-pleaser. It's the perfect cake for any occasion.
Corgi Gaming
[email protected]This coffee cake is a bit time-consuming to make, but it's worth it. The cake is so moist and flavorful, and the cream cheese filling is the perfect finishing touch.
ROOSTER CATERING
[email protected]I was looking for a low-fat coffee cake recipe and this one fit the bill. It was easy to make and turned out great! The cake was moist and flavorful, and the cream cheese filling was light and fluffy.
IYE Improve Your English84
[email protected]I made this coffee cake for my daughter's birthday party and it was a huge hit! The kids loved the colorful sprinkles on top.
Isaac thedanger
[email protected]This coffee cake was amazing! I brought it to a potluck and it was the first thing to go. Everyone loved it.
Pradeep Niroshan
[email protected]This coffee cake was a bit too sweet for my taste, but I liked the texture of the cake and the cream cheese filling. I might try making it again with less sugar.
Xlmow Xumey
[email protected]This coffee cake was easy to make and turned out great! The cake was moist and fluffy, and the cream cheese filling was delicious. I'll definitely be making this one again.
Ranjit Tmg
[email protected]I made this coffee cake exactly as the recipe said and it turned out perfectly! The cake was moist and flavorful, and the cream cheese filling was creamy and tangy. I highly recommend this recipe.
Rajaram Thapa
[email protected]This coffee cake was a disappointment. The cake was dry and the cream cheese filling was bland. I won't be making this again.
Kento Bala
[email protected]This recipe is a keeper! The coffee cake was delicious and easy to make. I substituted frozen raspberries for fresh and it turned out great.
Darling Peralta
[email protected]I made this coffee cake for my family and they loved it! The cake was light and fluffy, and the cream cheese filling was the perfect amount of sweetness.
Guermande Saintélus
[email protected]This coffee cake was a hit at my brunch party! The raspberry cream cheese filling was tangy and sweet, and the cake itself was moist and fluffy. I'll definitely be making this again.