Gluten-Free Layered

Gluten-Free Layered Cake with Whipped Cream Cheese
Frosting & Blueberry Granola Crumb Middle

So, this is pretty much the same gluten-free recipe I used in the coffee cakes that I’ve been baking (baking one right now with a Cheerios crumb topping, maybe not totally GF), it’s just baked in layers and frosted.

The recipe follows the tempting images…

Gluten-Free Layered Cake with Whipped Cream Cheese Frosting & Blueberry Granola Crumb Middle

Yield = 2, 6″ cake layers

Butter Cake
Ingredients

Dry
1 C Gf flour mix – used Bob’s Red Mill
½ C potato starch
2 T almond flour
1 t baking powder
pinch of salt

Creaming
1 stick unsalted butter (1/2 cup)
½ C + 2 T sugar

Wet
1 ½ t vanilla
2 eggs
2 T plain yogurt
3 T milk

Process:  add the dry ingredients to a medium sized bowl and mix well, set aside; cream the butter and sugar for 7-10 minutes to get it light and fluffy; add the vanilla continue to mix; add the eggs one at a time and mix well; add the yogurt and milk and continue to mix; add the dry ingredients and mix on low until well combined but careful not to over mix; add to prepared pans; bake for 25 minutes in preheated oven set at 325F.  Watche the cake carefully, overbaking it will cause dryness.

Whipped Cream Cheese Frosting
Ingredients:  1/2 C whipped cream, 3 T cream cheese, 3T butter, 1/2 t vanilla, 1 C (or less) confectioner’s sugar
Process:  beat the cream cheese, butter, sugar and vanilla together; fold in the whipped cream; set aside about 1/2 cup of this mixture for the blueberries to be folded in to.

Granola Crumble
Ingredients:  3T cold butter, 3 T sugar, 2T gf flour, 3/4 C homemade granola (Recipe here.)
Process:  put all ingredients in a food processor and pulse until crumbly.

1 cup of blueberries treated with 1 T sugar, 1 T lemon juice then folded into 1/2 C of the creamed cheese frosting. About 1/4 cup of blueberries for decorating.

Assemble
Fold the blueberries into the 1/2 cup of frosting; after cake layers are cooled and removed from pans, add this mixture to the top of one layer; add the granola crumble on top of this; place remaining layer on top and frost the entire cake with the remaining frosting.  Serve and enjoy!

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Gluten-Free Fruit (Cherry) & Nut (Pecan) Coffee Cake

Gluten-Free Cherry-Pecan Coffee Cake

Getting so close to total elimination of white flour!  Wow!

Okay, I am watching my caloric, carbohydrate and wheat intake as this is my new way of life but I just HAVE to bake!  Baking with alternative flours is an option for me to not give up doing what keeps me sane.  I also can feel good about giving it away since I consider the ingredients to be much less harmful and an ocassional treat is fine.

I had many, many cherries as they have been available everywhere this season.  I remember summers with so few cherries and their cost was a wopping $6 per pound or more! So I decided to pit them, puree them and add them to this gluten-free coffee cake.

I’m ecstatic to have finally found a versatile  gluten-free butter cake recipe that can be used with frosting in layers or as a simple coffee cake with added fruit/nuts/streusel.  There are few nutrients in the cake itself (as is the case with most sweet treats) however the crumble topping is loaded with healthy nuts and fresh fruit.

Here’s the recipe.

Gluten-Free Cherry-Pecan Coffee Cake

Yield = 1- 8” or 9” cake or loaf

Butter Cake
Ingredients

Dry
1 C Gf flour mix – used Bob’s Red Mill
½ C potato starch
2 T almond flour
1 t baking powder
pinch of salt

Creaming
1 stick unsalted butter (1/2 cup)
½ C + 2 T sugar

Wet
1 ½ t vanilla
2 eggs
2 T plain yogurt
3 T milk

Process:  add the dry ingredients to a medium sized bowl and mix well, set aside; cream the butter and sugar for 7-10 minutes to get it light and fluffy; add the vanilla continue to mix; add the eggs one at a time and mix well; add the yogurt and milk and continue to mix; add the dry ingredients and mix on low until well combined but careful not to over mix; add to prepared pan.

Fruit Addition
Ingredients

1 C pitted cherries
1 T sugar
1-2 T fresh squeezed lemon or orange juice

Process:  add all ingredients to a food processor and puree.

Nut Crumble Topping
Ingredients

½ C pecans
3 T sugar
3 T chilled butter
2 T gf flour

Process:  add all ingredients to processor and pulse until crumbly.

Assembling it All

Add most of the puree to the cake in the pan; take a toothpick or metal skewer and swirl the puree around the batter; add the nut crumble on top; add the remaining puree onto the crumble; bake at 325F for about 25-30 minutes; when you smell the baking cake aroma, check it for doneness.  When cake cools, remove from pan and dust with confectioner’s sugar.