04/01/2012 16:09 Filed in: Dessert
Peg ran across a recipe in Bon Appetit magazine showing all the variations of a yeast-dough. This set off a firestorm of ideas. She woke up early Saturday in anticipation of making this coffee cake.
Of course it was a wheat-based recipe, so it'd have to be converted.
She thought a pre-existing recipe might work well as a starting point. The recipe she used was that of my favorite flat bread [bread that I use for making sandwiches & buns]
1/4 cup GF brown rice flour (Bob's Red Mill)
1/4 cup GF Sorghum (Bob's Red Mill)
1/2 cup Sweet Rice Flour
1/2 cup Tapioca Flour
3 Tablespoons brown sugar
2 teaspoons xanthan gum
1 Tablespoon instant yeast
1/2 teaspoon salt
3/4 c. water
1 teaspoon cider vinegar
2 Tablespoons melted butter
1/2 teaspoon cinnamon
1 teaspoon vanilla
2-3 Tablespoons sweet rice flour (for dusting pan/hands)
Streusel Topping Ingredients
1/2 cup Jules GF Flour
1 cup + 2 Tablespoons Brown Sugar
1 teaspoon Cinnamon
1/4 cup cold butter
3/4 cup of nuts
1 tablespoon melted butter
1/2 cup powered sugar
2 to 4 tablespoons of milk
Recipe makes 2 - 8" round pans
Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).
In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).
Slowly add dry ingredients to well blended wet ingredients.
Beat on medium/medium high speed for 4 minutes.
Dust two 8" round cake pans with flour (or oil bottom of pan and lightly dust oiled pan).
Place dough in a warm spot, allow to rest/rise for 35-40 minutes.
Preheat oven to 400F.
Mix streusel ingredients in a bowl until crumbly.
Sprinkle on top of dough
Bake for 12-18 minutes or until the top is slightly browned.
Mix Glaze ingredients in a bowl. Add milk slowly as needed - mixing until the desired consistency.
Allow to cool before drizzling the glaze.
You could sub-out the flours with your favorite flour blend if you like.