This cake is adapted from the July/August issue of Martha Stewart Living and is easy to make. It stayed moist for several days, though I'll caution that because of the fresh berries, it will last longer if wrapped tightly and refrigerated. While I'd intended to take a photo of the cake plated with a dollop of whipped cream, it was gone before I had the chance. Because it isn't overly sweet, it makes a nice snack cake or a satisfying breakfast pastry when paired with a glass of milk or a latte. My co-diners asked to take some home for breakfast and I was happy to share.
1 1/2 cups of your favorite gluten-free flour mix* or rice or sorghum flour
3/4 cup corn flour (you may use a fine grind of cornmeal)**
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp psyllium seed husk powder (you may sub guar or xanthan gum but it will not be as moist)
3/4 tsp salt
1 1/2 sticks butter, room temp, plus more for buttering the pan
1 1/2 cups sugar
3 large eggs
1 1/2 tsp vanilla extract
1/2 cup whole milk mixed together with:
1/4 cup whole milk yogurt (in a pinch, use buttermilk)***
|Dough will be very thick; |
spread with a spatula.
2 TB sugar reserved to be used to top the cake
18 ounces of fresh berries; for the Fourth of July I mixed blueberries and raspberries for a patriotic theme but you may use berries of your choice.
Whipped cream for serving, optional, or vanilla ice cream if you prefer. Also optional but delicious!
Preheat your oven to 325 degrees; butter a 9x13 baking pan, line with parchment, and butter it, too.
Sift or whisk together the flour, corn flour, baking powder, baking soda, psyllium seed husk powder, and salt.
Beat together the softened butter and 1 1/2 cups of sugar on medium until thoroughly combined and fluffy. Scrape down the bowl, add the eggs, then scrape down the bowl again. Beat in the vanilla.
Add 1/3 of the flour mixture followed by 1/2 the milk/yogurt mixture alternating until all flour and milk mixtures have been added, and mix just until ingredients are combined. Batter will be thick.
Scrape the batter into your prepared pan. It will be thick so spread it evenly with the back of a spoon or spatula. Scatter berries on top (I lightly pressed them down into the batter) and sprinkle your reserved two-tablespoons of sugar evenly over the top.
Bake for about an hour, testing at 55 minutes
|Ready for the oven.|
24 ounces (4 1/2 cups plus 1/3 cup white rice flour
7 1/2 ounces (1 2/3 cups) brown rice flour
7 ounces (3/4 cup) potato starch
3/4 ounce (3 TB) nonfat milk powder
If you want to understand the science behind why this works, please buy the ATK cookbook.
**If you don't have a variety of GF flours including corn flour, just use your favorite GF flour mix. I believe you'll still get good results. (You are always welcome to let me know or ask a question.)
***You may use just butter milk with good results. If you use only yogurt, you'll need to thin it down a bit. If you elect to use regular milk, leave out the baking soda; the batter will likely be thinner. The proportion of milk to yogurt is not set in stone.