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Posts Tagged ‘easy cake’

 

Do you ever get a sudden inexplicable craving for a particular dish or flavor? When I get stressed, I start craving pickles (the really crunchy dill kind) and salami–basically anything really strong in flavor. Often sauerkraut or kimchi will do in a bind. I also regularly crave almond flavor, and I’m not talking about the flavor you get from a handful of almonds. I’m talking about that super strong flavor you get from almond extract.

My mom used to make these delectable almond butter cookies using white flour, loads of butter and sugar and almond extract. They were flaky, sweet and super almondy, and while I haven’t attempted to recreate them gluten-free, I’m often nostalgic for that flavor.

I recently discovered some pears in my fruit bowl that had become very ripe, and since they were too ripe to slice into a salad, I thought why not bake them into an almond cake? Who doesn’t love the combination of pears and almonds? The added spices make this version more flavorful and a little more “sophisticated” in case you’re serving it to guests (or leaving it on a friend’s doorstep during the COVID-19 restrictions).

Like most of my recipes, this one is super easy to make. After all, who needs more challenge and stress in their lives right now? You can make this using any variety of pear, but I prefer to use Bartlett or Packam.

 

Ingredients

1 cup all-purpose gluten-free flour (I like this brand)

1 cup almond flour

1 1/2 tsp baking powder

1 tsp cinnamon

1/4 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp salt

1/2 cup butter, softened or 1/2 cup mild-tasting olive oil

1/2 cup sugar

2 large eggs

1 tsp pure vanilla extract

1 tsp almond extract

3 Tbsp nut milk

2 ripe pears, peeled, quartered and cored, and cut crosswise in 1/4-inch slices

 

Preparation

Preheat oven to 350F. Lightly grease and flour a standard 8-inch cake pan or springform pan. Cut a piece of parchment paper to fit the bottom.

In a medium size bowl, whisk together the dry ingredients.

In a larger bowl, beat the butter (if using) with a wooden spoon or rubber spatula until its a smooth, even consistency. Beat in the sugar. Beat in the eggs, one at a time, blending well. Add in the extracts and nut milk, and blend. Add the dry ingredients to the wet, and fold in just until blended. Fold in the pear slices. Spoon the batter into the prepared pan and gently smooth the top using the back of a spoon or rubber spatula.

Place in the center of the oven and bake for 55-60 minutes or until a toothpick inserted in the middle comes out clean and the cake has turned golden brown.

Allow the cake to cool completely and serve with a dusting of powdered sugar and a sprinkle of cinnamon.

Enjoy!

 

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I’ve been promising–at least on Instagram, to share the gluten-free version of my Winemakers Cake (see original recipe here). It’s all I’ve been making lately because it’s super easy and fast to prepare, looks nice when serving to guests, and I especially love that it’s gluten- and dairy-free since I avoid both most of the time. In fact, I like the gluten-free version so much that I’ve been favoring it over the original recipe on most occasions. The crumb seems a bit more delicate even though the gluten-free version doesn’t rise as much as the original recipe.

My local grocer keeps stocking Thomson grapes, too, which is the preferred grape for this cake, and it really feels like an “Indian Summer” dessert–lightly sweet, not too rich or heavy and using the fruit of the season.

If you haven’t already tried this recipe, please do. I know you will love it–especially how easy it is.

 

Ingredients

2 large eggs at room temperature

1/2 cup evaporated cane juice

1/2 cup extra-virgin olive oil

1/3 cup full-fat coconut milk or good-quality almond milk

1/2 tsp pure vanilla extract

1 cup gluten-free all-purpose flour*

1/2 cup almond flour

1 tbsp coconut flour

3/4 tsp baking powder

1/2 tsp sea salt

Grated zest of 1 lemon

1/2 tsp almond extract

10 oz (about 1-1/2 cups) small, purple grapes**

Confectioners sugar for garnish (optional)

*I like to use Bob’s Red Mill “1 to 1 All-Purpose Gluten-free flour.”

**Thomson or Thomcord grapes work the best because they’re small and jammy in flavor. I’m sure this cake would taste delicious with other varieties, but I would avoid using the more common green or red grapes.

 

Preparation

Preheat the oven to 350F.

Grease and flour a 9-inch springform pan.

Using an electric mixer, beat the eggs and sugar until thick and pale yellow in color, about 3 minutes. Add the oil, non-dairy milk, vanilla and almond extracts, and mix until blended.

In a medium-size bowl, mix the flours, baking powder and salt until thoroughly blended. Add the lemon zest, and toss to coat. Add the flour mixture to the wet ingredients and stir until blended. Set aside for 10 minutes to allow the flour to absorb the liquids.

Stir 1 cup of the grapes into the batter. Spoon the batter into the prepared cake pan and smooth out the top using a spatula or back of a spoon.

Place the pan in the center of the oven and bake for 15 minutes before sprinkling the remaining grapes over the top of the cake. Bake for an additional 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean, and the cake has a nice light golden color.

Let cool on a rack for 10 minutes. Run a knife along the sides before releasing the removing the side of the springform pan. Serve at room temperature with a dusting of confectioners sugar. You can store the cake in an airtight container for up to 3 days.

Enjoy!

 

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