Sunday, June 18, 2017

My Recipe Box - Raspberry Cheese Coffee Cake

June 2017 - Toronto ON

This cake is more of a coffee cake and is delicious with a morning cup of coffee or an afternoon tea.

I had to read these instructions several times. I could see from the comments (all 144 of them) that other people had the same problems that I did.
I have made my changes/adjustments in red.

To clarify - there are 2 eggs required. 1 egg white goes into the filling. Then the other egg and remaining yolk go into the cake.

Thank goodness I bought a kitchen scales a few weeks back. I have added conversions as required.

Since I cook gluten free here's a good rule of thumb.
For every cup of gluten-free flour in a recipe, use 1 tsp of gum for cakes and cookies and 2 tsp of gum for breads and pizza.

Bake for 40-45 minutes until cake tester comes out clean. I tested at 40, 45, 50 and 55 minutes and it never came out clean nor will it ever due to the cream cheese filling. 45 minutes should be fine.


For the filling:
8 oz. cream cheese-softened
1/4 cup sugar
1 egg white
1 cup raspberries-washed and well drained blueberries could be used or cherry pie filling

For the cake:
1 1/2 cups all-purpose flour gluten free all-purpose
1.5 tsp xanthan gum1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
5.5 Tablespoons unsalted butter- softened 78 grams or 2.75 oz or almost 1/3 cup
1/2 cup sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
3/4 cup sour cream

For the streusel topping:
1/3 cup sugar
1/2 cup flour gluten free
1/2 tsp xanthan gum3 tablespoons butter-chilled and cubed 43 grams

Preheat oven to 350 F. Grease 8 or 9 inch spring-form pan and line the bottom with parchment paper. Set aside.

To make the filling: Mix together the cream cheese and sugar on medium-low speed until creamy. Add egg white end mix on low just to combine. Set aside.

To make the cake batter: In a bow stir together flour, baking powder, baking soda and salt, set aside.
With an electric mixer cream together the butter and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream. 

Transfer the batter into the prepared pan and smooth with a spatula. 
Spread the cream cheese filling on top. 
Place raspberries onto cream cheese filling.

To make the topping: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly.( Make sure the streusel is in pea-sized crumbs)
Sprinkle the streusel on top of raspberries.

Bake for 40-45 minutes until a cake tester inserted in the center comes out clean. Cool on a rack, run a thin knife around the cake and loosen the ring of spring-form pan.
Store in the fridge.


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