Whole Wheat Raspberry Strawberry Cream Cheese Coffee Cake
Serves about 16.
Prep time: 10 minutes
Cook time: 40 – 45 minutes
Total time: 50 – 55 minutes
Ingredients:
For the cake:
- 2 cups whole wheat flour
- 1/2 cup all purpose flour
- 3/4 cup brown sugar
- 1/2 cup unsweetened applesauce
- 1/4 cup unsalted butter
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 3/4 cup plain, 2% Greek yogurt (not nonfat)
- 1 teaspoon vanilla extract
For the filling:
- 3/4 cup fresh raspberries
- 1/4 cup sugar
- 8 ounces light cream cheese
- 1 large egg, room temperature
Directions:
- Preheat oven to 350 degrees F. Line a standard size 8 x 8 glass or nonstick baking dish with parchment paper and dust lightly with flour. Set aside.
- Place the raspberries in a bowl and gently smash with the back of a spoon to create a bit of a paste.
- In a large bowl, whisk the flours and sugar together. Add in the applesauce and stir to combine. Using a pastry cutter, cut in the butter until the mixture resembles wet sand. Save 3/4 cup for the top.
- To the rest of the mixture, mix in the baking powder, baking soda, cinnamon, Greek yogurt and vanilla extract, stir well to combine.
- In another bowl, beat the sugar, cream cheese and egg together until combined and smooth (no lumps).
- Pour the cake batter into the prepared baking dish. Carefully pour the cream cheese over the batter and then top the cream cheese with the smashed raspberries. To evenly distribute, carefully swirl the raspberries over the cream cheese topping.
- Top the raspberry filling with the remaining crumb mixture.
- Bake the cake for about 45 minutes, or until golden brown. Let cool 10 minutes in pan and then remove and serve.
Nutritional information per slice:
Calories: 179.5
Fat: 6 grams
Carbohydrates: 27.7 grams
Fiber: 2.2 grams
Protein: 5.6 grams
Weight Watchers Points: 5