Gluten Free Fruit and Cream Cheese Coffee Cake

We've had another success in our efforts to feed this Lady from Oz.... (btw, Kansas is one of our country's number 1 wheat producing states) ....who is allergic to wheat!

This one is a definite

Gluten Free Fruit & Cream Cheese Coffee Cakes

Yes this recipe makes two (2) 8 x 8 inch coffee cakes!
(so you can use 2 different types of fruit, if you wish!! )

Coffee Cake Batter

5 Jumbo size eggs, separated
3/4 cup milk
1/2 cup butter or margarine, just barely melted (cooled)
1 Tablespoon vanilla extract
1 box Bisquick Gluten Free baking mix (3 cups)
3/4 cup granulated white cane sugar
1 teaspoon baking powder
Approximately 4 ounces whipped cream cheese
1 can (21 oz) Wilderness More Fruit pie filling (any flavor - see note below)

Glaze

1 cup confectioner's sugar
1 teaspoon vanilla extract
1 Tablespoon + 1 1/2 teaspoons milk

Heat oven to 375 degrees Fahrenheit.
Grease 2 (8 x 8) square glass pans with shortening or cooking spray.

In a large bowl, add the 5 egg yolks, milk, melted margarine, vanilla, Gluten Free Bisquick, granulated sugar, and baking powder. Set aside.

In a medium tall sided bowl, whip the 5 egg whites on high speed with an electric mixer until they are stiff (adding an optional dash of cream of tartar to the eggs will enhance their whipping). Set aside.

If you are not using cream cheese that already comes in a whipped form... in another medium bowl... (with the same beaters that you whipped the eggs...no need to wash them first!) whip the cream cheese until light, by adding just about a teaspoon of milk to the bowl, prior to beating at high speed. Set aside. Then remove excess cream cheese from your beaters (so you won't have to wash them prior to the next step!) .

Now return to your large bowl, and with your electric mixer, slowly combine all ingredients only until smooth. DO NOT OVERBEAT!! (because Gluten Free Bisquick is such a fine ground mix, you may want to mix very slowly at first, or simply stir with the beaters, without turning on the mixer). Once these ingredients are fully combined, add your whipped egg whites, and on LOW speed blend only until the mixture no longer shows white whisps of egg white.

Now spread 2/3 of the batter into the 2 square glass baking dishes (approximately 1 1/4 cups in each pan).

Drop teaspoonfuls of the canned pie filling onto the batter, and smooth gently over the dough with the spoon. Pie filling may not completely cover the batter. If using Apple Cinnamon Wilderness More Fruit, you will want to use the entire can for only one of the coffee cakes. If using Blueberry Wilderness More Fruit filing, it will take approximately 1/2 of the can (and you can save the rest for pancake topping!! )

Next, with a teaspoon, place very small dollops (very small pieces) of the whipped cream cheese over the pie filling and batter layer in your dishes, until it looks like this:


Then take the remaining batter, and drop by teaspoonfuls into each dish in an even pattern, scraping the large bowl to make sure all of the batter is used.

Place both coffee cake pans in the oven, and bake 20 to 25 minutes until very golden brown.

Meanwhile, in a small bowl, mix glaze ingredients, by hand, with a teaspoon, until smooth. It should be thick enough that it just drizzles off a spoon (like what honey would)

if you get too much milk in the mixture, it will end up being too runny!


Drizzle glaze over warm coffee cake. Serve warm or cool. Store left-overs in air tight containers, such as Gladware, or freeze.

The deviation above shows what the Apple Coffee Cake looked like and here's a picture of the Blueberry one ~