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

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

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

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.

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!


The Duck Before the Turkey

Braised Duck Breast with Blueberry Ginger Sauce

Braised Duck Breast

Braised Duck Breast

Why food is so comforting to me is historical. At some critical point in my young life, I connected to food during perhaps a high-stress moment and it took off from there…

After dancing the “Barefoot Boogie” I was in the vicinity of a popular Asian market called H-Mart. It was 11 PM or close to that so I wondered if it was still open and if it were, perhaps I might enjoy a crowd-free shopping adventure.  And yes, it was open.  And yes, I had practically the entire store to myself.  I came upon this duck breast – though a bit pricy – looked ultra fresh, so I bought it.

Fresh duck is a rarity here in NYC, I often have to look high and low for it so it came into my orb unexpectedly with little effort on my part. Sometimes it’s nice when decisions are made for you.

After unpacking the breast, it was discouraging to find that there was so much more skin and fat than actual meat. I purchased 2.1 pounds and trimmed and tossed about ¾ pound of the duck skin ($18.99/pound for a total cost of $40.07!)!

Braised Duck Breast

Fresh duck in NYC — rare!

Braised Duck Breast

The breast after trimming some of the skin and fat.

Braised Duck Breast

Very fresh!

Duck is so worth it! It is easy to cook and always tastes good – as long as it’s fresh!

Then I had a pint of blueberries from a couple of days ago and thought that fruit goes so well with various meats like pork, chicken and duck. And blueberries with lemon and ginger – divine!

Braised Duck Breast

Some of the main ingredients. Fresh!

While there are more steps involved than you might normally expect from me, they’re easy steps and can be done ahead. Try it.  It will not disappoint!

Braised Duck Breast

Braised Duck Breast with Blueberry Ginger Sauce


Pint of blueberries
1 1/2 C water
2 T sugar
1 T fresh ginger, minced
½ t lemon zest & ½ t lemon juice

Process: add all ingredients to a pot and cook for about 20-30 minutes until some thickening appears.  Allow to cool then puree in a blender and put through a sieve.  Set aside.


Duck breast – 1 ½ pounds, rinsed and dried
1 t dried ginger
1 T fresh ginger, minced
2-3 garlic cloves, minced
¼ t salt
Dash of red pepper flakes
1 t Zhenjiang Vinegar (black rice vinegar)

Process: mix all the marinade ingredients together then add to duck and allow to marinate for an hour or more.  In a heated, dry pan, add the duck, skin-side down.  Cover and allow to cook on low flame without turning over for about 12 minutes.  As grease from the duck fills the pan, remove it until the pan is almost dry.  Turn the duck and continue to cook for another 5-7 minutes increasing heat.  To brown the skin, turn once more for another minute then remove from heat.  Serve with blueberry ginger sauce and salad or another side such as jasmine rice with peas.

Braised Duck Breast