European-Style Coffee Cake (AR)

By IUPUI95

Ingredients

• CHEESE FILLING
• 8 oz. cream cheese
• 1/3 cup granulated sugar
• 1/2 teaspoon xantham gum
• 1 teaspoon pure vanilla extract
• 1 teaspoon lemon zest, optional
• 1 large egg yolk
• DOUGH
• 1 cup skim milk or 2% milk, heated to 110 F
• 1 packet (1/4 oz.) active dry yeast granules
• 2 cups Brown Rice Flour Mix
• 1/4 cup granulated sugar, separated
• 2 large eggs, room temperature
• 2 tablespoons oil
• 1 teaspoon xantham gum
• 3/4 teaspoon ground cardamom
• 1/2 teaspoon salt
• 1 1/2 teaspoons pure vanilla extract
• Icing
• 1/2 cup confectioners' sugar
• 1 tablespoon milk
• 1/2 teaspoon pure vanilla extract
• 1/4 cup sliced almonds

Preparation

Step 1

1) Beat all ingredients for cheese filling in large bowl of electric mixer until fluffy. Set aside.

2) Lightly grease a 9" tube pan with removable bottom with cooking spray.

3) Combine warm milk (110 °F), yeast, 1 tablespoon of Brown Rice Flour Mix, and 1 tablespoon of the sugar in a measuring cup; stir until well blended. Cover with a towel and set aside for 5 to 10 minutes unti mixture becomes foamy.

4) Mix eggs and oil together in a small bowl and set aside.

5) Mix remaining brown flour mix, remaining 3 tablespoons sugar, xantham gum, cardamom, and salt in large bowl of elecric mixer. Add vanilla, warm milk/yeast mixture, egg, and oil to the bowl; mix until just blended. Scrape bowl and beaters and then beat at high speed for 3 minutes.

6)Pour 1/3 of dough into prepared pan. Drop cheese filling by soup spoonful onto top of dough and arrange in a ring around the surface of the entire cake. Top with remaining dough from mixing bowl. Smooth dough with a knife or spatula so it completely covers cheese filling. Cover with a light dish towel and let rise in a warm place until cake has doubled or more in size (80 °F is ideal and almost essential for this very heavy dough to rise in 1 to 1 1/2 hours. It will be about 1" below the top of the pan).

7) Preheat oven to 375 °F. Position rack in center of oven. Place cake in center of oven and bake about 35-45 minutes, until golden brown and cooked through. Do not open oven for first 30 minutes.

8) Cool cake in the pan on a rack for 10 minutes. Remove sides of pan and cool for 20 minutes on the rack. Cake will fall slightly. To remove cake from bottom, use two pancake turners to lift cake onto a cake plate.

9) Combine confectioners' sugar, milk, and vanilla in a small bowl and stir until smooth and creamy. Drizzle icing over top and sides of cake and sprinkle almonds over it.