Tag Archives: peaches

End of Summer (Gluten-Free) Cake (Though Cake Season Never Ends)

4 Sep

I shuddered as I wrote that doomsday-esque title; I know I have no place to announce the ends of seasons, but with the imminent approach of Harvest Gathering I feel like fall is coming, regardless of temperature. It’s getting to that wonderful part of August where the nights are cool and the days still pass the 80 degree mark; football season avoid Ann Arbor at all costs season is beginning; tomatoes are all but falling off the vine en masse. It’s time once again to embrace fresh apple cider, savory baked goods, and socks. Really cozy wool socks. I feel like I’m starting to sound like a Pure Michigan commercial. Maybe it’s the ultra-calming effects of the Blue Lotus tea Brandon just made me. ULTRA CALM. SUPER CALM. MEGA CALM! Nothing gets the blood pumping like a few phrases in all caps. I’m feeling snappy already! Perhaps just snappy enough to tell you about the awesome cake that I’ve already made twice in the last week. In two variations!

I borrowed the recipe from Karina at Gluten Free Goddess for an impromptu going-away-party-cake for Brandon’s sister, Corinna, who just moved to Connecticut to get even more awesome at being awesome. Oh gosh, Karina, Corinna…together for the first time in one sentence! Corinna has a really great band and Karina has a really great blog. Oddly enough, the post that this recipe came from begins with a letter from a “fan” full of backhanded compliments and waaay too much sass. I don’t know if I’m missing something but I can’t tell if it’s parody or not! Anyways, the cake recipe is GREAT. It’s totally a transitional cake–there’s a hint of cinnamon, cornmeal for a little texture, but based around summery strawberries. The first time I baked this with the strawberries, it was great. I opted for a pound of berries instead of the suggested pint, since it didn’t seem like the pint would at all cover the bottom of my cast-iron pan. The second time I tried the cake, it was even more impromptu and I only had peaches on hand, so they became the new base and GUESS WHAT. IT WAS STILL GREAT. SO GREAT. I topped both versions with homemade whipped cream, which was a stellar pairing. Also tasty would be some vanilla bean or cinnamon ice cream…mmm. This is a simple cake. “Rustic” seems like an appropriate adjective as chosen by Karina. I’ll let her do the talking as for the recipe (though I’ll insert my suggestions, too). Keep in mind my suggestion for more fruit! And experiment! What sort of seasonal fruits might you try with this?

iPhone for the win! Coming in handy when my camera is not around.

GLUTEN-FREE RUSTIC STRAWBERRY COBBLER CAKE

(for some reason my technology devices have decided that this section MUST be in a larger font size. I supposed it is the important part…)

The key word in this cake is rustic- due to the grainy cornmeal. I used a combo of hefty flours because I personally like a whole grain kind of feel in a cobbler cake like this.

For the strawberries:

 

1 heaping pint of fresh strawberries, washed, patted dry (I went for a pound of strawberries)

A sprinkle of lemon or lime juice

2 tablespoons organic sugar

 

Dry ingredients:

2/3 cup certified gluten-free cornmeal

1/3 cup GF buckwheat flour, GF millet flour, or brown rice flour

2/3 cup sorghum flour

2 teaspoons xanthan gum

1 teaspoon sea salt

1 1/2 teaspoons aluminum-free baking powder

1/2 teaspoon baking soda

2/3 cup organic light brown sugar, packed

Pinch of nutmeg- just a hint

1/2 teaspoon ground cinnamon

 

Wet ingredients:

1/4 cup light olive oil

1 cup hemp or rice milk, warm (milk or milk substitute of your choice! and it doesn’t actually NEED to be warm, as it turns out–I learned that due to a lazy moment)

1/2 teaspoon lemon juice or light tasting rice vinegar

3 tablespoons raw organic agave nectar or honey

2 teaspoons bourbon vanilla extract

Egg replacer for 2 eggs- I used Ener-G Egg Replacer whisked with warm water (or eggs!)

Organic raw sugar for the top, if desired (it makes a lovely crunchy top)

 

 

Instructions:

Preheat the oven to 350ºF.

Warm up a seasoned 10-inch skillet (or use a hefty cake pan or casserole dish). I rubbed mine with a little light olive oil (or butter). Set aside.

Stem the strawberries; cut them in half; toss them into a bowl and sprinkle with a little bit of lemon juice and 2 tablespoons organic sugar. Set aside.

In a large mixing bowl, use a whisk to combine your dry ingredients: cornmeal, buckwheat and white rice flours, xanthan gum, sea salt, baking powder, baking soda, brown sugar, nutmeg, and cinnamon. Set aside.

In a smaller bowl combine the wet ingredients: light olive oil, hemp milk, vinegar, agave, vanilla, egg replacer (or egg). Whisk till combined.

Pour the wet ingredients into the dry ingredients and lightly mix by hand until combined- don’t over-beat (it isn’t necessary).

Drain the strawberries and pour them into the warm skillet (reserve several for the top, as I did, if you like).

Spoon the batter onto the strawberries. Place the reserved berries on top, cut side down, pressing in slightly.

Sprinkle the whole top with organic raw sugar crystals.

Bake in the center of a preheated oven for 40 to 50 minutes, depending upon your altitude and oven (here at 6,700 feet it took 47 minutes). *Mine took between 25 and 35 minutes each, here in flat ol’ Michigan*

Test for doneness by not only touching the top- it should be golden and firm- but by using a cake tester inserted into the center; it should emerge clean.

Place the skillet on a wire cooling rack to cool.

Serve slices warm or at room temperature. Wrap leftover slices in foil; bag and freeze. Thaw to room temperature or warm gently before consuming.

We enjoyed our cake with a little local hard cider!

Here’s the peach version (with blueberries on top) in case you were wondering.

 

 

Enjoy!

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