This tender, crumbly sweet treat smells delicious while baking.
1/4 cup (2 ounces) fat-free cream cheese
2 tablespoons sugar
1 1/4 cups all-purpose flour
1/2 cup sugar
1/8 teaspoon salt
1/4 cup chilled butter, cut into small pieces
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg, beaten
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1/2 cup 1% low-fat milk
1/4 cup pineapple preserves
How to Make It
Preheat oven to 350°.
Combine cream cheese and 2 tablespoons sugar, and stir until blended. Set aside.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 cup sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Remove 1/3 cup crumb mixture; set aside.
Add baking powder and baking soda to remaining crumb mixture; stir well with a whisk. Add egg and next 3 ingredients. Beat with a mixer at medium speed until blended. Pour into an 8-inch round cake pan coated with cooking spray. Spread cheese mixture over batter. Spoon pineapple preserves over cheese mixture; sprinkle with remaining crumb mixture.
Bake at 350° for 35 minutes or until edges of cake just begin to pull away from sides of pan. Serve warm or at room temperature.
Oxmoor House Healthy Eating Collection
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