Strawberry-and-Cream Cheese Swirl Coffee Cake
Ingredients
- ½ (8-oz) block ⅓ less fat cream cheese, softened
- ¼ cup butter, softened
- ¾ cup sugar, divided
- 1 large egg
- 1 cup all purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ⅛ tsp salt
- 2 Tbsp low fat milk
- ½ tsp pure vanilla extract
- ¼ cup strawberry jam
- ¼ cup chopped pecans
- 2 Tbsp cold butter, cut into small pieces
Instructions
- Preheat oven to 350°F. Beat cream cheese and ¼ cup butter at medium speed with an electric mixer until creamy. Gradually add ½ cup sugar, and beat until light and fluffy. Add egg, beating just until blended.
- Whisk together ¾ cup flour, baking powder, baking soda, and salt.
- Add half of flour mixture to cream cheese mixture, and beat at low speed just until blended. Add milk, and beat just until blended. Beat in remaining flour mixture. Stir in vanilla.
- Spread batter in a 9-inch square pan coated with cooking spray. Dollop jam over batter, and swirl with a knife.
- Stir together ¼ cup flour, ¼ cup sugar, and pecans. Cut in 2 Tbsp cold butter until mixture resembles small peas, using a pastry blender or two forks. Sprinkle over batter.
- Bake 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
Nutritional Information
| Main | Total | |
| Servings | 12 | |
| Calories |
200
|
200
|
| Fat (g) | 10 | 10 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 3 | 3 |
| Carb (g) | 25 | 25 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 155 | 155 |
| T. Sugs (g) | 15 | 15 |
| A. Sugs (g) | 15 | 15 |
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