Cream Cheese Strawberry Coffee Cake

Cream Cheese Strawberry Coffee Cake

Have you ever tried cooking with light butter? I have found it to work well with cake-like items such as muffins and coffee cakes. If you are looking for a way to cut fat and calories, you may want to consider a light butter. My favorite brand is Land O’ Lakes. This coffee cake was very good as a dessert, but would also be nice to accompany a light breakfast.

serves 24 

  • 8 oz. reduced fat cream cheese
  • 1 c. sugar
  • ½ c. light stick butter, softened
  • 1-¾ c. flour, divided
  • 2 eggs
  • ¼ c. skim milk
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. vanilla
  • ¼ tsp. salt
  • ½ c. strawberry jam.
  • powdered sugar
Preheat oven to 350 and spray a 13 x 9″ pan with nonstick spray.
In a large mixing bowl, beat cream cheese, butter, and sugar until smooth. Add ¾ c. flour, eggs, milk, baking powder, baking soda, vanilla and salt. Beat until combined. Add remaining 1 c. flour and beat until just mixed. Spread evenly in prepared pan.
Stir strawberry jam until nearly smooth. Spoon 8-10 mounds on top of the batter. With a sharp knife, swirl jam into batter.
Bake 30-35 minutes or until a toothpick inserted near the center of the cake part comes out clean. Cool and sprinkle with powdered sugar if desired.