This cake was, for me, something of a use-what-you’ve-got pantry cake. Oddly enough, I had some frozen raspberries sitting long neglected and some cream cheese that was on its last legs. I found this recipe on allrecipes and it was delicious. It requires very little butter, getting most of its moisture from buttermilk (or, in my case, milk with vinegar added) and the cream cheese on the top. The batter is pretty standard coffeecake batter, and on top of that you add your fruit. On top of that, you mix an egg white with sugar and cream cheese. This did not blend terribly well for me, though I ultimately set the mixer on high and did what I could. In the long run, this was a delicious cake, somewhere between a coffee cake and a cheesecake, and it totally hit the spot. We kept it in the fridge and would nuke slices for 20 seconds or so to warm them up a bit before eating.
So here we go. This is from Better Homes and Gardens, initially. You’ll need:
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon finely shredded lemon or orange peel (which I didn’t have, so went without.)
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
3 tablespoons butter, softened
1 teaspoon vanilla
1/2 cup buttermilk (or 1/2 c milk with a 1/2 T of white vinegar, allowed to sit a few minutes)
2 ounces reduced-fat cream cheese (Neufchatel)
1/4 cup granulated sugar
1 egg white
1 cup raspberries (I used frozen)
Prep a 9″ circular pan.
Mix dry ingredients in one bowl.
In your mixer, cream 3/4 c sugar with the butter until well blended. Add egg and vanilla, and beat on medium for a minute. Add milk and flour alternately, mixing just to mix, not over-mixing. Pour into prepared pan.
Wash your bowl. Add cream cheese and the remaining sugar and mix until combined on high. Add egg white. Mix, mix.
Arrange berries all over batter. Pour cheese mix over.
Bake in a 375 oven for 30-35 minutes. You’ll want to test for doneness, but it’s a little hard to tell, as the cream cheese never fully sets, especially in the middle. I overcooked mine (40 minutes) and the crust was a little too thick and a little too brown, but just fine. When I make this again, I’ll stick to 35 minutes.