Ingredients
Nonstick cooking spray
1 1/4
cups Gold Medal™ all-purpose flour
1 1/4
teaspoons baking powder
1
teaspoon finely shredded lemon peel or orange peel
1/4
teaspoon baking soda
1/4
teaspoon salt
1
cup granulated sugar
3
tablespoons butter, softened
1/4
cup refrigerated or frozen egg product, thawed
1
teaspoon vanilla
1/2
cup buttermilk
2
ounces reduced-fat cream cheese (Neufchâtel)
2
tablespoons refrigerated or frozen egg product, thawed
1
cup fresh raspberries or Cascadian Farm™ frozen organic raspberries
Sifted powdered sugar
Preparation
Preheat oven to 375° F. Lightly coat a 9-inch round baking pan with nonstick cooking spray; set aside. In a medium bowl, stir together flour, baking powder, lemon peel, baking soda, and salt.
In a medium bowl, beat 3/4 cup of the granulated sugar and the 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 flour mixture and buttermilk to egg mixture, beating just until combined after each addition. Pour batter into prepared pan.
In a small bowl, beat cream cheese and the remaining 1/4 cup granulated sugar on medium to high speed until combined. Add the 2 tablespoons egg product; beat until combined. Sprinkle raspberries over the batter in pan. Spoon cream cheese mixture over raspberries, allowing some of the berries to show.
Bake about 35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Sprinkle with powdered sugar. Serve warm. If desired, garnish each serving with additional raspberries.
