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Raspberry Cream Cheese Coffee Cake Recipe

   
 

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     Raspberry Cream Cheese Coffee Cake

Category   Desserts - Breads
Sub Category   None
Servings   8

Ingredients
3 tbsp butter, softened
3/4 cup sugar
1/4 cup plus 2 tbsp egg substitute
1 tsp lemon zest
1 tsp vanilla
1.25 cups flour
1.25 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
 
1/2 cup buttermilk
1 cup raspberries
2 oz reduced fat cream cheese
1 tsp powdered sugar

Instructions
In a large bowl, beat butter and 1/2 cup sugar until crumbly, about 2 minutes. Beat in 1/4 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


Originally Submitted
8/21/2013





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