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Ingredients
| all-purpose flour (unsifted): 1 1/4 cups |
| baking powder: 1 1/4 tsp |
| orange peel: 1 tsp |
| salt: 1/4 tsp |
| granulated sugar: 3/4 cup |
| margarine (oleo): 3 Tbl |
| eggs: 2 |
| vanilla extract: 1 tsp |
| buttermilk: 1/2 cup |
| fat free parmesan cheese topping: 2 oz |
| raspberries: 1 cup |
Raspberry and Cream Cheese Cake
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
30 min -
Servings
10 serving(s)
Tags
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.