You may read about this woman and her creation HERE !
...as I wrote about her emerging from my sketchbook, I was able to "see' some things that she needed!
Now I am about to bake a gluten free blueberry lemon gluten-free dessert....recipe and photos to follow.
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BERRY CREAM CHEESE COFFEE CAKE gluten free
For cake:
I box King Arthur Flour yellow gluten free cake mix
3 eggs
1/2 c soft butter
1/2 c. Buttermilk
1/2 c. Yogurt or sour cream. (Note: you can use 1 c. of any of these instead)
Zest of 1 lemon
Mix well! Use a mixer!
Pour into greased pans lined with parchment or wax paper.
Set aside.
FOR CREAM cheese layer:
8 ounces Neufchâtel cheese, softened
3 eggs
2/3 c sugar
1/4 c cornstarch
Zest of 1 lemon (note: that makes 2 Lemons!)
Blend all ingredients in blender or food processor. Pour I/2 of the cream chees mixture onto each pan of cake batter.
BERRIES: use any fresh berries you like!
Sprinkle 1 c (or so ) of berries over the top of each pan.
CRUMB TOPPING
1 c. Gluten free flour
1/2 c. Sugar, I used Sugar in the Raw...larger crystals, beige color.
1/4 c. Chilled butter, cut in 1/2 inch chunks
Combine in bowl and work with pastry blender or your fingers until it looks like crumbs!
Spread on top of cakes. Bake at 350 degrees for 45-60 minutes.
Remove from oven, cool and serve. Dust with powdered sugar if desired.
Recipe from Stacey Cakes in McCall, ID. Modified to use gluten free cake mix.
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