From Daryl:
I'm on my way to a conference in Reno. Left Coast Crime. I'll be networking with other authors and meeting all sorts of new readers. Fun times ahead. I'm even going to give myself a day in Lake Tahoe before, so I can do some research and some deep breathing. There's nothing like Lake Tahoe to stir my soul and help me find my center.
Before I go on a trip, I like to make a few baked goods that I can carry with me. I really like a mid-morning snack, and because I have to eat gluten-free, I can't always count on the hotel or nearby grocery stores to have what I need. Besides, home-baked is better!
For this trip's baked goodie, I bought blueberries on special and decided to make a bundt cake that I'd made before, but with modifications. I added whey powder. I really like using the whey powder when I bake gluten-free. IMHO, it keeps gluten-free items more moist. If you don't have it, it's okay to omit it. I also increased the baking powder ratio. Definitely helped the cake rise. Gluten-free cakes have a tendency to be dense.
Also, I ran "short" on the sour cream. I was 2 tablespoons short, so I improvised.
(Man, I'm getting good at improvising if I do say so myself.)
I added 2
tablespoons whipped cream cheese, but the batter seemed a little “stiff,” so I then
added 2 tablespoons milk. If your batter
seems stiff, add the milk. This tweaked version turned out better than before! I'm very pleased with it.
For those of you who CAN eat regular flour, substitute out the gluten-free flour with regular flour and omit the xanthan gum. (That's a binder for gluten-free flour.)
BLUEBERRY COFFEE CAKE
(gluten-free)
(serves 12)
Ingredients for Cake:
3/4cup butter, softened
1 1/2 cups sugar
4 eggs
1 teaspoon vanilla extract
3 cups gluten-free flour
2 tablespoons whey powder
1 teaspoon xanthan gum
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 cup (8 ounces) sour cream
Ingredients
for Filling:
1/4 cup packed brown sugar
1 tablespoon flour (or gluten-free flour)
1 teaspoon cinnamon
2 cups fresh blueberries
Ingredients
for Glaze:
1 cup confectioner’s sugar
2 tablespoons milk
Directions:
Preheat oven at 350 degrees F.
In a large bowl, cream butter
and sugar until fluffy. Add eggs, two at a time. Beat well after each addition.
Add vanilla.
In a small bowl, combine
gluten-free flour, whey powder, xanthan gum, baking soda, baking powder, and
salt. Add to the sugar mixture, alternating with the sour cream. The mixture
will be somewhat dry; this is not a runny batter. That’s okay.
In another small bowl, combine
the brown sugar, flour (or gluten-free flour) and cinnamon.
Spoon a third of the batter
into a greased bundt pan. Top with half of the brown sugar mixture. Sprinkle
half of the bluberries on top. Repeat. Top with the remaining batter.
Bake for 55 mInutes until
toothpick comes out clean. Let cool at least 10-15 minutes before removing from
pan. Let cake cook completely before drizzling the glaze over the cake.
Definitely got the remainder of the brown sugar in second layer. |
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This looks like it will be perfect for my weekend baking and, coincidentally, blueberries are on sale this week near me. Thanks for sharing your recipe and have a great trip!
ReplyDeleteLil, enjoy. I made this again using sorghum flour (for 1/3 of the portion) and it turned out great, too, so feel free to try a variety of gluten-free flours. ~ Daryl
DeleteHAve fun in Reno. Where do you find xanthan gum?
ReplyDeleteI find it at my local grocery and at Trader Joe's and Whole Foods. Also online at Amazon. :) ~ Daryl
DeleteThis looks so good. I bake low carb, so I do a lot of improvising, too. Doesn't always look as good as your beauty, but tastes good.
ReplyDeleteTaste is what matters most, Carol. You and I both know that. LOL ~ Daryl
DeleteThis cake looks so good. Thank you for sharing the recipe.
ReplyDeleteI'm traveling with it now. I've wrapped individual pieces. Travels well! :) ~ Daryl
DeleteThis looks so good. Thanks for the recipe - I may make it for Easter!!
ReplyDeleteIt's a perfect cake for Easter. I'm going to make it again and again and again. It's my favorite right now. ~ Daryl
DeleteThis sounds yummy--thanks so much for the recipe!
ReplyDeleteKara, thanks. Enjoy! ~ Daryl
DeleteWell done, oh improvisational queen!
ReplyDelete