Yeasted Cream Cheese Coffee Cake

We’d like to give credit where credit is due.  This recipe was developed by Cindy, who is one of our own.  She has so much fun experimenting in the kitchen and making delicious foods healthier for you.  This recipe is definitely a winner.  We look forward to sharing more of our “Cindy recipes” with you.

A coffee cake is a rich, sweet form of cake or bread which is designed to be served at breakfast with the morning coffee.  A defining characteristic in coffee cake is the inclusion of yogurt, buttermilk, or sour cream resulting in a distinctively tangy flavor.

Unlike most American coffee cakes, which use baking powder and/or baking soda as the leavening agent, this is a German-style coffee cake, in which yeast is used for the rising action.  This makes it much more bread-like than cake-like.

This cream cheese coffee cake is totally worth the time and effort.  It’s not too sweet, a little tangy, and it’s better for you because we incorporated whole grains and an unrefined sweetener.

Here’s to a delicious, healthier breakfast or snack or dinner or lunch!  Who says you can only eat coffee cake in the morning?

Yeasted Cream Cheese Coffee Cake

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Ingredients

For the Cake

• 1 1/2 cups water or milk
• 1/4 cup powdered sour cream
• 1/3 cup agave
• 1/4 cup coconut oil
• 1/4 cup butter
• 1 tsp salt
• 2 T SAF yeast
• 2 eggs
• 1 cup barley flour
• 4 cups spelt flour

For the Filling

• 2- 8 oz. packages cream cheese, softened
• 1/2 cup agave
• 1 egg
• 2 tsp vanilla
• 1/8 tsp salt

For the Glaze

• 1 1/4 cups powdered sugar
• 2 T milk
• 1 tsp almond emulsion

Instructions

For the Cake

In a saucepan, combine water, powdered sour cream, agave, coconut oil, butter, and salt. Stir constantly over medium-low heat until the butter is melted and everything is well blended. Cool to room temperature.

In the mixing bowl of your stand mixer, combine the sour cream mixture with the yeast and eggs. Beat until smooth. Add flour to make a soft dough. Let rest for 30 minutes.

In the meantime, make the cream cheese filling. With an electric mixer, combine all the filling ingredients and beat until smooth.

Roll out dough to a rectangle that is about 1/4 inch thick. Cut length-wise into three even strips. Spread filling out to about 1/2 inch of the edges of each strip. Roll each strip length-wise like cinnamon rolls. Pinch the seams closed.

Move each rolled strip onto a greased baking sheet. Line them up length-wise and braid like you would braid hair. Tuck the ends under.

Let rise until doubled in size.

Bake at 375 for 20-25 minutes.

Let cool.

Combine glaze ingredients and drizzle onto cooled coffee cake and add slice almonds if desired.

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Blueberry Orange Upside-Down Bars

This is another vintage recipe we found in an old 1960’s newspaper clipping.  We adapted it to incorporate whole grains.  The result is a punch of blueberry flavor underneath (or on top as soon as you dish it up) an oat and wheat flour “cake”.

Oat flour is naturally sweeter than the other grains and thus is always a great option for desserts.  It also has a good bit of fiber and of course, cholesterol lowering qualities.

We all know how high blueberries are in antioxidants.  So by pairing oats with blueberries, we’ve got a combination you can’t go wrong with- flavor and health-wise.

Blueberry Orange Upside-Down Bars

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Ingredients

• 1 1/2 cups blueberries – fresh or frozen
• 1/2 cup brown sugar
• 1 T butter
• 1/4 cup butter
• 1/2 cup granulated sugar
• 1 egg
• 3/4 cup oat flour
• 1/2 cup wheat flour
• 1/4 tsp salt
• 1 1/2 tsp baking powder
• 1/2 cup orange juice

Instructions

Preheat oven to 350 degrees.

Combine blueberries, brown sugar, and butter in a saucepan. Bring to a boil and simmer for 5 min. Pour into a greased 8-inch square cake pan.

Cream butter and granulated sugar. Add egg and combine thoroughly. Add flours, salt, baking powder, and orange juice.

Spoon over berries. Bake for 30-40 minutes or until golden brown.

Serve with whipped cream.

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