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Raspberry and Cheese Coffee Cake

Rated as 5 out of 5 Stars

"With fruit and cheesecake-like topping, you'll never miss the fat in this calorie-reduced coffee cake."
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1 h 35 m servings
Original recipe yields 10 servings


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  1. Coat a 9x1-1/2-inch round baking pan with nonstick cooking spray. Set aside. In a medium mixing bowl stir together the flour, baking powder, lemon or orange peel, baking soda, and salt. Set aside.
  2. In a medium mixing bowl beat the 3/4 cup granulated sugar and margarine or butter with an electric mixer on medium to high speed until combined. Add the 1/4 cup egg product and vanilla. Beat on low to medium speed for 1 minute. Alternately add the flour mixture and buttermilk to 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, apricots, or nectarines over batter in the pan. Pour 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. Dust with powdered sugar.


  • Copyright 2000 Meredith Corp. Recipes may not be republished without permission.


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Beautiful and moist! It was easy to make and my family enjoyed it at breakfast (yes, even the kids with a cup of cocoa). I didn't have buttermilk on hand, so I used 1 tbsp of fresh lemon juice...