Monday, July 26, 2010

Gluten Free Cherry Crumble Cake

I needed cake today. That's all. I LOVE cherries and always keep a can of my favorite Oregon Tart Cherries in the pantry. When I found this recipe, I loved the combination of the streusel crumble topping with the moist cherry cake. Of course it is not written for Gluten Free, but it called for 2 eggs and sour cream which means it will translate very well to GF. Moist=good. I need a separate post to introduce MY NEW GLUTEN FREE ALL PURPOSE FLOUR DISCOVERY, but I'll tell you now, her name is Jules and she is my hero. This flour is ridiculously good. I might even have to say good bye to Better Batter. It looks different, feels different and bakes LIKE THE REAL DEAL, people. More on Jules later, I promise.

Here we are cooling off, and don't think those crumble bits dripping over the edge stayed there long. MMmmmmmm, or so Maddie told me. This cake could also be a tasty coffee cake for a brunch with the streusel topping. Maybe a different fruit? Peaches? I'm rambling. Enjoy!

Recipe for GF Cherry Crumble Cake

6 T. Butter-softened
3/4 Cups Sugar
2 Lg. Eggs
1 1/2 t. Vanilla Extract
1/2 t. Almond Extract
3/4 Cups Sour Cream
1 1/2 Cups [All purpose GF flour of choice, or regular flour)
1 t. Baking Powder
1/4 t. Baking Soda
1/2 t. Salt
1 Cup Cherries tossed with 2 T. flour

6 T. Butter-softened
1/4 Cup Brown Sugar
1/4 Cup Sugar
3/4 Cup GF Flour
1 t. Cinnamon
1/4 t. Nutmeg
1/8 t. Salt

Directions: (Preheat to 350)

Butter and Sugar for cake and mix in eggs one at a time until smooth.

Mix vanilla and almond extracts and sour cream into butter mixture.

In a separate bowl whisk together dry ingredients

Mix dry into wet until JUST blended.

Fold in cherries coated in flour with a spoon.

Spread into a greased 9" cake pan. (I like to put parchment paper in the bottom for a clean slice)

For Topping: Mix all ingredients with a pastry blender and using fingers, crumble the mixture on top of the cake.

Bake at 350 for 45-50 minutes or until a toothpick comes out clean!

Wednesday, July 14, 2010

Gluten Free Apple Crisp

Sometimes you feel like having apple pie, but you are just too lazy to make the pie dough. That's when I love apple crisp...So quick (after peeling and slicing apples) and tastes as fulfilling as a big slice of apple pie. Plop a scoop of vanilla ice cream on the side and it's pretty much as good as it gets! This is my favorite "crisp" recipe and works for any kind of fruit crisp. (See blueberry crisp recipe). Substitute the flour for regular or any general baking GF flour. Happy summer!

Recipe for Apple Crisp (GF)
4 peeled and sliced Granny Smith apples
1/2 tsp. cinnamon

Toss together in separate dish and pour into greased pie or 8x8 pan

3/4 Cups Better Batter
3/4 Cups packed Brown Sugar
6 T Butter

Combine with a pastry blender until pea-sized crumbles result and dry fully incorporated

1/2 Cups Oats
1/2 t Cinnamon

Blend oats and cinnamon into crumble mixture. Pour on top of apples and pat down. Bake at 350 for 35-40 minutes. Crisp will be golden and crispy on the edges.

This tastes amazing with ice cream!

Wednesday, July 7, 2010

Gluten Free Smores Brownies

A few weeks ago many food bloggers were posting recipes for these scrumptious summer treats, so I had to try a gluten free version. The result was amazing. I'm a Better Batter fan and thankfully they have a brownie mix that tastes so good you can't tell it is GF. Any brownie recipe will work with this dessert. And once again, my bulk purchase of GF graham crackers from Kinnikinnick Foods has come in handy! So easy and so yum.

It's a summer campout minus the mosquitos.

The How To:

Using your favorite brownie recipe (GF or regular), after mixing batter fold in about 4 broken graham crackers.

Toss about 12 large marshmallows on top about halfway through baking. They will turn golden and gooey.

Let them cool about 20 minutes before attempting to cut.

'Y' to the 'Ummmmm'!!