Raspberry and Cream Cheese Cake | Midwest Living

Raspberry and Cream Cheese Cake

Raspberry and Cream Cheese Cake

Login to rate this recipe.
  • Makes: 10 servings
  • Prep 20 mins
  • Bake 30 mins

Login to save this recipe

A cheesecake-like topping and fresh raspberries make this low-fat coffee cake exceptional.


  • Nonstick cooking spray
  • 1 1/4 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon finely shredded lemon or orange peel
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 3 tablespoons butter or margarine, softened
  • 1/4 cup refrigerated or frozen egg product, thawed
  • 1 teaspoon vanilla
  • 1/2 cup buttermilk
  • 2 ounces reduced-fat cream cheese (Neufchatel), softened
  • 1/4 cup granulated sugar
  • 2 tablespoons refrigerated or frozen egg product, thawed
  • 1 cup raspberries or thinly sliced apricots or nectarines
  • Raspberries or thinly sliced apricots or nectarines (optional)`
  • Sifted powdered sugar


  1. Lightly coat a 9x1-1/2-inch round baking pan with cooking spray; set aside. In a medium bowl stir together the flour, baking powder, lemon peel, baking soda, and salt. Set aside.
  2. In a medium mixing bowl beat the 3/4 cup granulated sugar and 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 the flour mixture and buttermilk to the egg mixture, beating just until combined after each addition. Pour into prepared pan.
  3. In a small mixing bowl beat the cream cheese and the 1/4 cup granulated sugar on medium to high speed until combined. Add the 2 tablespoons egg product. Beat until combined. Arrange the 1 cup raspberries over the batter in the pan. Pour the cream cheese mixture over all.
  4. Bake in a 375 degree F oven for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool slightly on wire rack. Serve warm. If desired, top with additional fruit. Sprinkle with powdered sugar. Makes 10 servings.

Nutrition Facts

(Raspberry and Cream Cheese Cake)

Servings Per Recipe 10, vit. A (IU) 243, cal. (kcal) 193, vit. C (mg) 4, pro. (g) 4, Other Carb () 1, sodium (mg) 228, carb. (g) 33, Fat () 1, fiber (g) 1, calcium (mg) 61, iron (mg) 1, sat. fat (g) 3, Starch () 1, chol. (mg) 15, Fat, total (g) 5

Comments (1)

elizabethp27201 wrote:
This cake was nice but came out looking nothing like the image and all the raspberries escaped to the bottom. Also it has nothing to do with coffee, which is probably just as well as raspberries and coffee wouldn't go very well together.

Add Your Comment