Peach Honey Elderberry Coffee Cake w/Lemon Glaze

 8 oz whipped cream cheese

¾ cup sugar

½ cup butter flavored Crisco

3 egg whites

1¾ cups flour

1 tsp baking powder

½ tsp baking soda

6 oz light strawberry banana yogurt

½ cup elderberry jam

½ cup peach honey

1 cup powdered sugar

1 Tbsp lemon juice

In large bowl cream together cream cheese, Crisco and sugar until fluffy; add egg whites and beat well (about two minutes).  Combine flour, baking powder and baking soda together and mix well.  Alternately add flour mixture and yogurt to creamed mixture, mixing well after each addition.  Spread into well greased 11”x7”x 2” (or larger) baking dish. 

Combine peach honey and elderberry jam together and mix well.  Swirl into top of coffee cake.  Bake in 350º oven for 45 minutes or until toothpick inserted into center comes out clean.  Remove and let cool for 15-20 minutes. 

Combine powdered sugar and lemon juice together and mix well.  Drizzle over coffee cake before serving warm.

© Crackerberries 2011