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DUTCH FARMS raspberry cream cheese coffee cake

 By: Katerina Petrovska from Diethood

Serves 10
Prep Time: 15 minutes
Cook Time: 35 minutes

INGREDIENTS:

  • 1-1/4 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ tablespoon orange zest
  • 4 tablespoons Dutch Farms butter, softened
  • 1 cup sugar, divided
  • 2 large Dutch Farms eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup Dutch Farms Nonfat Vanilla Yogurt
  • 2 ounces Dutch Farms Neufchatel Cheese
  • 1 egg white
  • 1 cup fresh raspberries
  • Powdered sugar
  • Dutch Farms whipped topping, optional

Coffee Cake Batter

DIRECTIONS:

  • Preheat oven to 375F.
  • Lightly coat a 9×9 baking pan with cooking spray and sprinkle with flour; set aside.
  • In a mixing bowl, whisk together flour, baking powder, baking soda, salt and orange zest; set aside.
  • In your mixer’s bowl, combine butter and ¾-cup sugar; beat on medium speed until creamy and thoroughly combined.
  • Add in the eggs, one by one, beating until well blended.
  • Add vanilla and continue to mix until incorporated.
  • Alternately add in the flour mixture and yogurt, beating just until combined.
  • Pour batter into previously prepared pan; set aside.
  • In a mixing bowl, combine remaining sugar and Neufchatel cheese; beat on medium speed until combined.
  • Add the egg white; beat on high for 2 minutes, or until mixture is combined and doubled in size.
  • Spoon cream cheese mixture over the cake batter.
  • Sprinkle fresh raspberries over the cake.
  • Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  • If cake starts to brown on top a bit too soon, tent it loosely with foil.
  • Remove from oven and let completely cool in baking pan.
  • Top with powdered sugar.
  • Cut and serve with whipped topping.

Cream-Cheese-Coffee-Cake