I made the mixed berry and cream cheese coffee cake the night before our kids and niece headed out to Gulf World Marine Park for Dolphin Day camp. It was a hands on camp designed to teach the kids all about marine mammals and how the park cares for the animals. Plus an in depth tour of the park facilities...all those cool places only employees get to go. After signing all the check in forms, fourteen totally pumped preteens were ready to follow their teacher Carol all over the park for the next 6 hours.
After signing the kids into their care, my husband and I headed out to Thomas' Donuts on Front Beach Road in Panama City Beach. They make the best doughnuts on the beach and I enjoyed eating them back when I could eat wheat. That day our mission was to restock the breakfast doughnut supply for all the wheat eaters. The gluten free folks were going to enjoy the mixed berry and cream cheese coffee cake. After selecting an assorted couple of dozen donuts, we headed back to the house for some strong Italian roast coffee and a warm slice of gf pastry.
We sat out on the deck and enjoyed the brilliant white sun and true blue sky while slowly working our way through our pastries. The coffee cake had a fabulous taste. The bread was delicious and the flavor of the filling complemented the overall taste beautifully.
Would I do anything different with this coffee cake? Yes...I'd make more. When all the adults in my extended family realized how good it tasted, the coffee cake was gobbled up. Later, my husband came up and put his arm around my shoulders, gave me a big kiss and said, "That was absolutely horrible 'hun, how about you make some more?"
Makes: 1 coffee cake Protein Content: Original Amount: 38.74 g GF Amount: 38.45 g
35 g brown rice flour (3.15 g) 35 g sweet rice flour (2.1 g) 35 g arrowroot starch (.105 g) 60 g almond meal (12 g) 60 g millet flour (6.9 g) 6 g chia seed meal (1.26 g) 52 g white bean flour (11.18 g) 28 g instant dry yeast 43 g sugar 9 g sea salt 3 g agar agar powder 120 ml whole milk 64 g eggs 43 g butter, soft
Cream Cheese Filling
114 g cream cheese, softened 28 g confectioner's sugar 8 ml vanilla extract 1 g lemon zest
Mixed Berry Filling
284 g mixed berries, fresh or frozen 62 g sugar 10 g cornstarch 60 ml water
57 g egg 60 ml milk smidgeon sea salt
64 g apricot jam 45 ml water 64 g corn syrup 11 ml liquor (i.e. rum, vodka)
1 g gelatin 15 ml water 28 g corn syrup 2 ml glycerin 227 g confectioner's sugar
Cream Cheese Filling
Cream the cream cheese, confectioners' sugar, vanilla extract, and lemon zest in a electric mixer. Blend on medium speed, making sure to scrape down the sides of the bowl, until the the mixture is smooth and light in color (approximately 5 minutes). Place into a piping bag with a plain tip for spreading it on the bread dough.
Mixed Berry Filling
Work the cornstarch into a small amount of the water until it makes a slurry. Place the mixed berries (and liquid), sugar, water and cornstarch slurry into a sauce pan. Bring to a boil, then reduce the heat to a simmer and cook for 2 minutes, stirring occasionally. Allow to cool completely before using.
Combine the eggs, milk and salt into a small bowl and then whisk together.
Combine the apricot jam, water, corn syrup and liquor (I used vodka) in a sauce pan. Bring to a boil, stirring constantly to make sure the sugar is dissolved. Use a pastry brush to spread the warm glaze on top of the baked coffee cake.
1. Warm the water in a sauce pan and pour in the gelatin. Let the gelatin sit in the warm water for a few minutes, then stir to make sure it has melted into the water. Take the pan off the heat and then add the corn syrup.
2. In a medium sized bowl, pour in the confectioners' sugar. Then add the gelatin mixture, stirring until it is blended. If necessary, add a little extra water to make sure the fondant is the texture of a glaze.
3. Pour the fondant into a piping bag with a small plain tip. It will be drizzled on top of the baked and apricot glazed coffee cake.
Combine the flours, sugar, salt and yeast in a large bowl. In another bowl, mix the water, egg yolks and oil together. Slowly add the liquid ingredients to the dry ingredients. The dough should be slightly firm, smooth and slightly sticky.
1. Lay out a sheet of parchment paper and sprinkle it with sweet rice flour. Place the dough in the center of the parchment paper and sprinkle with sweet rice flour. Pat the dough out into an oblong, 10 x 12 in/25 x 30 cm, and 1/4 inch/6 mm thick. Turn the paper so that the short side of the dough is facing you.
2. Spoon the mixed berry filling down the center of the dough. Then pipe a line of cream cheese down either down of the berry filling.
3. Using a sharp knife, make parallel diagonal (45 degree angle) cuts down both sides of the dough. The cuts should be spaced about 1 in/2cm apart. Fold the top left strip diagonally over the top of the filling, then fold the top right strip over and press it gently into the left strip. Continue in this manner, alternating sides so that the top has a braided effect.
4. Slide the parchment paper with the coffee cake on it onto a sheet pan. Brush the dough with egg wash and then set aside in a warm location to rise for 1 1/2 to 2 hours.
5. Preheat a convection oven to 350 degrees F/177 degrees C. Brush another coating of egg wash on the dough and then sprinkle the top with sugar. Bake the coffee cake for 30 minutes or until golden brown and shiny.
6. Brush the top of the coffee cake with the warm apricot glaze. Allow it to cool for a few minutes and then drizzle the fondant over the top. Allow to cool on a rack before serving.
1. White Bean Flour – You can purchase white bean flour from Barry Farm or you can grind your own using a coffee grinder. Make sure to sift your bean flour before using to make sure any bits that weren’t ground are removed.
2. Chia Seed Meal – You can purchase chia seeds from Barry Farm and use a coffee grinder to turn them into meal.