Raspberry (or Other Fruit) and Cream Cheese Cake Friday, September 7, 2012


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 (Neufchtel), softened
1/4 cup granulated sugar
2 tablespoons refrigerated or frozen egg product, thawed
1 cup raspberries or thinly sliced apricots or nectarines
Sifted powdered sugar


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. 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. 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. 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. If desired, top with additional fruit. Sprinkle with powdered sugar.


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