Low Fat Raspberry Cream Cheese Coffee Cake Recipes
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.
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
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.
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 Raspberry Desserts
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 is a wonderful dessert or brunch cake, and easier to make than people will ever know, unless you tell em. :)
Provided by 2Bleu
Categories Breads
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 375 degrees F. Butter a 9x13 inch glass baking dish.
- FILLING: In a bowl with an electric mixer beat together cream cheese and sugar. Add egg, lemon juice, and vanilla and beat until smooth.
- STREUSEL: In a small bowl blend together butter, sugar, flour, cinnamon and salt.
- BATTER: In another bowl with an electric mixer beat together butter and sugar. Beat in eggs, 1 at a time, and vanilla and beat on high speed until light and fluffy.
- In another bowl whisk together flour, baking powder, and salt and in batches slowly beat into butter mixture alternately with milk. Fold in raspberries gently but thoroughly.
- ASSEMBLE: Spread 2 1/2 cups batter in bottom of baking dish. Spread filling evenly on top.
- Drop spoonfuls of remaining batter on filling and spread evenly (be careful not to mix layers).
- Sprinkle streusel evenly over batter. Bake coffeecake in middle of oven 1 hour , until golden and a tester comes out clean.
Nutrition Facts : Calories 564.4, Fat 24.2, SaturatedFat 14.6, Cholesterol 116.7, Sodium 505.6, Carbohydrate 78.6, Fiber 3.2, Sugar 45.8, Protein 9.6
THEY WON'T KNOW RASPBERRY COFFEE CAKE
They won't know that this raspberry coffee cake is low calorie and low fat. The only thing they will know is that you are an excellent baker and this cake is delicious. I usually do not bother with the glaze. The recipe loses nothing if you opt for a glaze free coffee cake. Enjoy! P.S. This is 3 points per slice.
Provided by Amber of AZ
Categories Quick Breads
Time 45m
Yield 8 slices
Number Of Ingredients 15
Steps:
- In a bowl, combine the flour sugar, baking powder, baking soda, and salt.
- Combine the egg, yogurt, butter, and vanilla: add to dry ingredients just until moistened.
- Spoon two-thirds of the batter into an 8-in round baking pan (a pie or cake pan work great for this) coated with non-stick cooking spray.
- Combine the brown sugar and raspberries; sprinkle over batter.
- Spoon the remaining batter over the top.
- Sprinkle with almonds.
- Bake at 350°F for 35-40 minutes or until cake springs back when lightly touched and is golden brown.
- Cool for 10 minutes before removing from pan to a wire rack.
- In a small bowl, combine the glaze ingredients.
- Drizzle over coffee cake.
- Serve warm or at room temperature.
Nutrition Facts : Calories 181.8, Fat 4.3, SaturatedFat 2.2, Cholesterol 31.8, Sodium 182, Carbohydrate 32.4, Fiber 1.5, Sugar 19, Protein 3.6
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- Prepare the Streusel: Combine flour, sugars, cinnamon, and salt in a bowl, stirring well with a whisk. Add melted butter, stirring until mixture is crumbly. Stir in almonds.
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