*WARNING - this is not a neccessarily "healthy" dessert *
I don't think I've mentioned it before,
but my hubby is now gluten free for health reasons of his own.
He can have dairy and sugar
so I try to bake things he loves
even if I can't eat them.
This is one of those recipes.
Sometimes we sit together and reminisce
the things we used to enjoy eating.....
He mentioned the cream cheese and jam coffee cake
that we used to buy that was made by Entemanns.
So I decided as a surprise for him
I'd try to re-create it, gluten free style.
This is what I came up with :)
And according to my hubby and my son,
Entemann's ain't got nuthin' on this baby! :)
For the "cheesecake" topping:
1 - 8oz block cream cheese, softened
1/4 - cup organic sugar
1 - large cage free organic egg
For the strussel topping:
2 - Tblsp butter
6 - Tblsp organic sugar
1 - Tblsp coconut flour
For the jam swirl:
1/4 to 1/2 cup jam of choice - depending on taste
For the cake:
1/4 -tsp baking soda
1/4 -tsp sea salt
4 - large cage free organic eggs
1/3 - cup canned organic coconut milk
1/2 - cup grade B maple syrup
1 - tsp g/f vanilla extract
1/2 - cup coconut flour
Using a hand held mixer, blend cream cheese, sugar and egg until smooth and set aside.
Next, start on the cake. Mix first 6 cake ingredients (except the coconut flour) with a wisk until smooth and well incorporated. Then add the coconut flour and continue to wisk until a smooth batter forms. Pour into a 9 x 9 square cake pan, sprayed with coconut oil or olive oil.
Drop tablespoons of the cream cheese mixture evenly over the top of the cake batter. Using the back of your spoon, smooth the cream cheese mixture. It won't be perfectly smooth or cover the entire top of the cake and that is just fine.
Heat the jam either in the microwave or stovetop until it can be poured and then pour it over the top of the cheesecake mixture.
Prepare the strussel topping. In a small bowl using a pastry blender or fork, mix the butter, sugar and coconut flour until crumbly. Sprinkle it over the top of the cake.
Bake at 350 degrees for 45 minutes. Allow to cool and then place in the refrigerator for a few hours to set the cream cheese. Keep refrigerated. Enjoy :)