Gluten Free Raspberry Cream Cheese Coffee Cake
Growing up I used to eat coffee cakes from a bakery called Entenmann's. My girlfriends husband used to work there and bring us these wonderful coffee cakes all the time. Raspberry Cream Cheese was my absolute favorite. So when I saw this latest recipe from one of my newest favorite blogs I had to try it. The recipe is not Gluten Free so I had to make adjustments. I used Pamela's Gluten Free Baking and Pancake Mix that has baking powder and baking soda already in there so I left that part out of the recipe. I also added an additional egg because Gluten Free baking likes it that way. Otherwise I left the recipe alone. If you would like to make this recipe with regular flour, you can follow it exact and add the baking powder/sodas.
2 1/4 cups Flour (I used Pamela's Baking and Pancake Mix)
1 cup White Sugar
3/4 cup Butter
1/4 teaspoon Salt
1 cup Vanilla Yogurt (or sour cream)
1 teaspoon Vanilla
8 oz. Cream Cheese (softened)
1/4 cup Sugar
1 tablespoon graded Orange Zest
1 1/2 cups Raspberries (defrost frozen berries and disgard resulting juice)
- Preheat oven to 350 degrees. Butter a 8 inch spring form pan and line the bottom with greased parchment paper. Note: 8" is the smallest in your 3 stack of spring form pans. A larger pan could be used but you will have only a thin layer of cake underneath, which is fine with me too.
- With a food processor or blender, combine flour, sugar and cool butter or margarine until well blended and mixture is the size of small peas.
- Measure out a generous 1 cup and reserve for topping.
- To remaining mixture in food processor add Salt, Yogurt, Egg, Vanilla and beat only until the batter is smooth. Note: this is where you would add your Baking Powder and Soda as well.
- Spread the batter onto the bottom and slightly up the sides of the prepared pan. Slightly is the key here for gluten free baking.
- Combine cream cheese and sugar back into the processor bowl you used to mix the base. Add egg and orange zest and beat until light and fluffy.
- Spread the cream cheese filling over the cake batter leaving 1/4 inch crust. Scatter the raspberries over the filling.
- Top with reserved streusel. I find with gluten free baking, if the streusel is too small, it will disappear into your cake. Make sure the crumbles are the size of peas.
- Bake for 50 to 60 minutes or until the streusel is golden and toothpick inserted in center o cake comes out clean.
- Place on rack to cool. Remove ring and slide cake onto a dessert plate.
To ensure a product that is thicker underneath the topping, make sure the batter layer is thick. In Gluten Free baking cake batter should be thick for better rise. So using the smaller spring for pan or even a 9" pie plate would be ideal.