Pasadena Star News/April 21, 2004

Cream Cheese Coffee Cake with Fruit Salsa
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
1 cake N/A N/A 200 N/A 7gm 249mg 31gm 4gm 43mg


INGREDIENTS:
1 (18.25-ounce) package yellow cake mix 1 cup milk 1 (3-ounce) package cream cheese, softened
1 teaspoon vanilla 3 eggs Fruit Salsa
powdered sugar, if desired



1 Generously grease a 12-cup bundt cake pan with shortening; lightly flour. Beat cake mix, milk, cream cheese, vanilla and eggs in a medium bowl with an electric mixer on low speed 1 minute, scraping bowl constantly. Beat 2 minutes longer. Pour into prepared pan.
2 Bake in preheated 350-degree oven 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside onto wire rack or heatproof serving plate; remove pan. Cool completely, about 1 hour.
3 Make Fruit Salsa. Place cake on serving plate; sprinkle with powdered sugar. Serve with Fruit Salsa. Store cake loosely covered at room temperature.
4 FRUIT SALSA: In a large bowl, mix 2 medium kiwi fruit, peeled and cut into large chunks (1-1/3 cups), 2 medium oranges, separated into sections and chopped (1 cup), 1 cup sliced strawberries, 2 tablespoons lime juice, 4 teaspoons sugar and 1/2 teaspoon ground ginger or 1 teaspoon finely chopped ginger root, if desired. Cover and refrigerate about 1 hour or until chilled.

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