Post by chief_cook2 on Jul 26, 2005 8:36:44 GMT -6
Raspberry And Cream Cheese
Cake
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 (Neufchatel), Softened
1/4 Cup Granulated Sugar
2 Tablespoons Refrigerator Frozen Egg Product, Thawed
1 Cup Raspberries or Thinly Sliced Apricots or Nectarines (optional)
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 combine. 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 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. Serve warm. If desired, top with additional fruit. Sprinkle
with powdered sugar.
Cake
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 (Neufchatel), Softened
1/4 Cup Granulated Sugar
2 Tablespoons Refrigerator Frozen Egg Product, Thawed
1 Cup Raspberries or Thinly Sliced Apricots or Nectarines (optional)
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 combine. 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 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. Serve warm. If desired, top with additional fruit. Sprinkle
with powdered sugar.