This is THE recipe I go to when I want to make coffee cake. It is based on Rebecca Reilly’s recipe in her book, Gluten-Free Baking.
Something new this time around was to insert a cream cheese filling just as they did in the latest issue of Cook’s Illustrated magazine. I used the recipe they recommend and this worked marvelously. The filling did not sink and was a welcome cheesecake-like addition to the cake.
It received rave reviews from those co-workers who received a piece such as “This is fantastic, light and airy. You will now make all the cakes for our company’s events.”-My boss and a VP. Also in an email was “OMG, that is easily the best coffee cake I’ve ever eaten. Brains and you can cook, who would’ve thunk” and [cube neighbor looking everywhere around my desk] “There’s gotta be more of that coffee cake somewhere.” And finally, “So everyone gets a piece except me, wtf?”
Because there’s no gluten, it can’t possibly get tough. See, there are upsides to gluten free baking, you just need to look somewhere other than to croissants.
If you want to make a cake that everyone will love, make this cake. Even if you’re not gluten free.
First things first! Take out one box of cream cheese, one stick of butter, 1c of sour cream and three eggs from the fridge. Set oven to 350 and then prep your pan of choice (I use a bundt).
Then make the streusel topping:
1/3 c tapioca flour
1/3 c rice flour
scant 1/2 c granulated sugar
1/2 stick of very cold, better yet frozen, butter (do not use the one you took out of the fridge)
2/3 c toasted almonds (or not toasted, I used raw once and no one noticed)
1/3 c shredded, unsweetened coconut
1/3 c mini chocolate chips (I use normal sized ones usually because I am not a Nestle fan)
Mix all the dry ingredients together and then shred the butter into the bowl. Mix together, cover and set aside in fridge.
Cream Cheese Filling
1 box of cream cheese
Beat these together until smooth and set aside.
1/2 c each of brown rice, tapioca and potato starch flours
1/2 c almond flour
1t egg replacer
1 t baking powder
1 t baking soda
1/2 t xanthan gum
Mix all in a bowl and set aside.
In your mixer:
Cream one stick of butter until white and then add 1c ever-so-lightly-packed brown sugar and beat again until fluffy. Slowly add three eggs and then 1c sour cream. Add 3t vanilla and 1t almond extract. Add the dry stuff and mix until just combined.
Add about 1/4c of batter to the cream cheese mixture and stir- this is the filling.
Sprinkle some of the struesel on the bottom of the pan and then add about half the batter, smoothing the top. Put the cream cheese filling along the middle of the cake (try not to get too close to the sides or touch the pan). Swirl it into the batter just a bit with a knife. Then sprinkle about half the struesel on top. Then put down the rest of the batter and then the rest of the struesel. This is not an exact science and realistically now matter what you do, it’s going to taste great.
Bake for about 50 minutes. Cool in pan for 5 minutes, the remove from pan and cool on a rack. Enjoy!