Showing posts with label dog. Show all posts
Showing posts with label dog. Show all posts

Monday, September 21, 2009

Gluten-Free Brown Sugar Cream Cheese Coffee Cake

I don't know about you, but I adore coffee cake. But being gluten-free, I wasn't sure I could come up with one that reminded me of a recipe I remember as a kid from Bisquick.

So I picked up a bag of Pamela's Baking and Pancake Mix and there was a coffee cake recipe on the back. Yeah! Being into CHEESE as I am these days, I swapped out the sour cream in her recipe for cream cheese and milk and, wow! The cake aspect turned out great. Moist. Yummy. Then I looked at the filling. She had included nuts (which I'm allergy-sensitive to) and raisins (which I don't care for in my breads). So I swapped that out for what I remembered being the most important part of the Bisquick coffee cake, brown sugar. I added chocolate chips and cinnamon, and what turned out is mouth-watering GREAT, in my humble opinion. For those of you who don't want or like chocolate, you could swap the chocolate out with a half a cup of lightly boiled tart green apple slices, which of course, I'll be trying this week!

Below is my tweaked coffee cake recipe. Please note, I have to keep myself from eating the entire batch in one sitting. And I've got my dog Max keeping eyes on my husband to make sure he doesn't do the same. Good doggie.



2 cups Pamela’s Gluten-Free Baking and Pancake Mix
1 cup white sugar
1 tsp. Gluten-free vanilla
2/3 cup butter, melted
2 eggs, large
3/4 cup cream cheese
1/4 cup milk (I used 1%)


1/2 cup brown sugar
1/2 cup Nestle’s semi-sweet chocolate chips
2 tsp. cinnamon


Brown sugar


Preheat oven to 350 degrees.

Mix together the filling ingredients and set aside.

For the batter: Mix melted butter and sugar and vanilla. Add eggs and beat on low. Still beating on low, add cream cheese and milk. Then add Pamela’s mix until thoroughly mixed.

Spoon half of the batter into a greased 9” square pan. Sprinkle all of the filling on top of that and smooth out. Spread the rest of the batter over the filling.

Take a knife and cut through the batter to swirl the flavors together.

Bake for 40-45 minutes, when inserted a toothpick comes out clean. TIP!!! While the cake is still warm, run a knife around the cake to loosen it from the sides of the pan. When cool, remove the cake from the pan and sprinkle with a generous amount of brown sugar.

By the way, if anyone absolutely MUST eat gluten, give this recipe a try swapping out 2 cups of Bisquick for the Pamela's mix and let me know how it turns out. I'll bet it tastes great.

Also, when you get the chance, take a look at my website: Avery Aames. The Cheese Shop Mysteries won't be coming out until next July, but there are lots of ways to get to know my characters and find some recipes and tips!!! Enjoy.