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Raspberry and Cream Cheese Cake
Bake: 30 mins at 375°F
Ingredients
- 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
Directions
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.
