Raspberry Zinger Cake

Is it the flavor profile or the fat that makes us so enamored with baked goods?

Either way, you can still enjoy a lower-sugar treat that's made with real ingredients like coconut and jam without having to worry about getting a trans-fat and preservative overload. Sugar, water and high-fructose corn syrup are usually the first and most prevalent ingredients used in store-bought baked goods, not to mention artificial coloring and a whole host of other unpronounceable things you didn't bargain for.

Here's a comparison of nutritional stats between store-bought and homemade raspberry zinger cake:

One store-bought portion:
Calories 160, total fat 7g, sat fat 3g, sodium 100 mg, total carbohydrate 24g, protein 1g

One comparable home-made portion:
Calories 127, total fat 5g, sat fat 1g, sodium 100 mg, total carbohydrate 19g, protein 2g

Find the Skinny Chef's recipe for Raspberry Zinger Cake after the jump.

Raspberry Zinger Cake
Makes 12 square slices

Cake
Cooking spray ¼ cup sweetened coconut

Preheat oven to 350°F. Coat an 8x8-inch baking dish with cooking spray.

In the bowl of an electric mixer, beat oil, sugar and egg whites about 1 minute, until the mixture is thick and starts to form bubbles on top. On low speed, beat in sour cream. Sprinkle the flour, baking powder and baking soda over the wet mixture, then beat on low speed until smooth. Spread batter evenly in baking dish. Bake 15 to 20 minutes until the cake begins to brown around the edges.

Meanwhile, place the cream cheese and powdered sugar into a medium bowl. Beat with an electric mixture until smooth. Add the egg white and beat until smooth.

Pour over the partially baked cake and dot with the jam. Bake 10 to 15 minutes more, until the cream cheese topping is cooked through. Sprinkle with the coconut and bake an additional 5 minutes until the coconut browns.

Cool cake in the pan on a wire rack, then slice and serve.

Learn more about Jennifer at skinnychef.com, and read her exclusive Slashfood blogs every Monday and Friday.