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.

Source

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.

Ingredients

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

Instructions
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.

My Recipe Box - Coffee Coffee Cake

Coffee Coffeecake
One of my favorites - great coffee flavour! If you like coffee, be sure to try this.
Ingredients:
Topping: 1/2 cup brown sugar 1/2 cup flour 1 teaspoon cinnamon 2 teaspoons instant coffee powder 1/2 cup butter 1/2 cup finely chopped walnuts Cake: 1/4 cup boiling water 1 teaspoon instant coffee powder 1/2 cup butter, softened 1 cup sugar 2 eggs 1 teaspoon vanilla 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup sour cream
Directions:
Topping: Mix together brown sugar, flour, cinnamon and instant coffee powder. Blend in butter until crumbly. Stir in nuts. (I prepare the topping in the food processor.) Set aside. Cake: Mix boiling water and coffee powder together. Put in the refrigerator to cool while you prepare the batter. In mixer bowl, cream together butter and sugar. Beat in eggs one at a time. Stir in vanilla. In a small bowl mix together the flour, baking powder, baking soda and salt. Combine sour cream with cooled coffee. Add flour mixture and sour cream mixture alternately to the creamed ingredients, mixing after each addition. Spread half of the cake batter in a greased 9 inch tube cake pan. Sprinkle half of the topping over the batter. Spread the remaining batter, and top with the remaining topping. Bake at 350 degrees F. for 55 to 60 minutes. Cool in the pan for about 10 minutes, then run a knife around the sides and remove cake from pan.

Friday Finds - Recipes

Black bean avocado brownies


Recipe and image source


English muffins


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Foolproof potato salad from CBC Steven and Chris Show

Recipe and image source


Cabbage slaw also from Steven and Chris

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Cinnamon pecan coffee cake

Recipe and image sourceTex-Mex bacon burger with chipolte ketchup  as seen on GMA.


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Beer and cheddar soup

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Pioneer Woman's favorite sandwich a fancy grilled cheese.


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Marlboro Man's favorite sandwich


Recipe and image source 



No bake mini key lime cheesecakes

Recipe and image source

Recipes To Try

We have an abundance of fresh cherries so Cherry ice cream pie chocolate cookie crust recipe looks like an option.

Another great idea Cherry cream cheese recipe.

Wolfgang Puck's recipe for fresh cherries jubilee.

Easy breezy Nutella Nescafe cake - years ago I had a coffeecake recipe made with instant coffee that I have not been able to find, maybe this will be like it.

Golden deep fried butterfly prawns I finally found Panko crumbs at Costco this week!

Basic Indian triangular flatbread I have always wanted to make this from scratch and this recipe has great instructions.

Cinnamon roll cake without the hassle of making individual rolls.

Chicken yakitori

Come fall I will be trying baked potato soup.

Herbed ranch dressing I do not want to buy bottled dressings any longer so this would be an excellent start.