Success!! After an unsuccessful attempt at this gluten-free cake (pilot-error), I had to try again. Delicious Organic Nectarines are on sale this week at Whole Foods - I could not let the opportunity pass. Yesterday, I actually left an important ingredient out - big DUH - but I after tasting it I realized that I need to tweak the recipe anyway, to get the taste I was looking for. The recipe I've included below was adapted from a Peach Cake recipe at the Karina's Kitchen blog. I made just a few changes. I am very happy with the result.
It's a slightly different taste than the non-gluten-free version I made a few days ago, but definitely delicious. I didn't dare make it in a tart pan - way too much batter. It definitely stands out as a cake though. The before (look familiar?):
And the after:
I used a combination of sugar and Agave. Next time I will likely cut back on the sugar - it doesn't need a lot, in my opinion.
Summer Fruit Cake - Gluten-Free
- 2/3 cup unsalted butter, softened
- 1/2 - 3/4 cups sugar
- 1/4 cup Agave nectar
- 2 tsp vanilla
- 1 cup non-fat plain yogurt
- 2 cups Gluten-free flour mix
- 2 tsp xanthan gum
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 2 large eggs, lightly beaten
- Summer fruit (I used 4 medium-to- large nectarines, peeled and sliced)
- Optional: a light sprinkle of cinnamon-sugar for the top
Grease or spray a 9" or 10" cake pan (I highly recommend a springform pan). Preheat oven to 350 degrees.
- Cream the butter and sugar. Beat well.
- Add the Agave, vanilla, and yogurt and continue beating (don't worry if the batter looks clumpy - it will smooth out after you add the dry ingredients.
- Mix together the gluten-free flour, baking powder, baking soda, xanthan gum, cinnamon, and salt.
- Add flour mixture to batter and blend well.
- Add the eggs, and mix until blended well.
- Spoon the batter into the prepared pan, and spread to cover the entire bottom using a knife or spatula.
- Arrange the fruit on the top of the batter.
- Optionally sprinkle lightly with sugar-cinnamon mix.
- Bake for about 40-45 minutes.
Allow to cool a bit before cutting. Eat warm or at room temperature. I'm thinking I need to go fill that empty coffee cup. Now! :-)