My experiments with GF recipes are mainly turning things that I used to love or that Austin loves from his family’s cookbook into recipes that we can eat. When I was a kid I remember going to the grocery store with my mom and when we passed by the bakery seeing the boxes of yummy Entenmanns cakes and thinking how delicious they looked. I LOVED the cheese filled one and it seemed like I ate that for breakfast alot as a kid. The creamy cheese filling topped with the awesome cinnamon sugar crumbles on top, mmmm!!
I now approach everything as a GF challenge and I will not give up until I can figure out how to make it or make something close to the glutenous version!!! Now, anything with bread/dough has been my baking nemesis since I started. I have yet to master bread and rolls that actually rise and get moist, but I am getting there. So I always get nervous when I have to make something rise. I constantly peek in the bowl wondering if the dough looks any bigger and I convince myself it does! This is honestly the first recipe where I really saw the dough get bigger and it was not a figment of my imagination! The first time something didn’t come out as flat as a pancake like other bread products before! The bread was not as moist as the original one, but the taste is definitely there, and I think I liked this one a little better only because it wasn’t as sweet and it felt a little lighter, so in my mind a little healthier 🙂 It is definitely a half day’s work, but totally worth it and it makes 2 cakes, so you can totally freeze one for later!!
What you need: Adapted from Frugal Antics
*5 Cups flour mix (mine is rice flour, cornstarch and tapioca flour equal parts)
*3/4 Cup almond milk
*6 T Earth Balance Butter
*1/4 Cup warm water
*1 yeast packet
*2 eggs, beaten
*1/2 T salt
*1/4 Cup sugar
*1 1/2 tsp xanthan gum
*1 container Tofutti DF Cream cheese
*1/2 Cup sugar
*1/2 tsp vanilla
*1/2 tsp lemon juice
*1/3 Cup white rice flour
*3/4 Cup white rice flour
*1/2 Cup sugar
*4 T Earth Balance butter
*1/2 tsp cinnamon
1.) Mix the milk and butter & heat until butter is melted. Combine the milk mixture with the sugar and salt and let cool.
2.) In a stand mixer, combine the water and yeast until it activates. When the milk mixture has cooled off add it to the yeast and also add the eggs.
3.) Cover and let rise in a warm place, about 1 hour.
4.) After rising, divide dough in half and roll out on pan. Spread the filling down the middle of each cake and fold over each side to the middle. I would put alot of filling in there b/c it cooks down alot so if you want it creamy, put alot!
5.) Sprinkle the topping equally on top of the two coffee cakes. Cover and let rise another 20 minutes and preheat your oven to 375 degrees.
6.) Bake for 25-30 minutes or until golden brown. When cooled, dust with powdered sugar.