Showing posts with label orange chocolate marble coffee cake. Show all posts
Showing posts with label orange chocolate marble coffee cake. Show all posts

Wednesday, August 21, 2013

Orange Chocolate Marble Coffee Cake - Gluten Free Recipe







I just went on vacation. Boy, I had no idea how much I needed the time away. I literally unplugged myself from email and the Internet. I didn’t write one word while I was away. I concentrated on my husband and my family. Our kids. Their kids. 

We played; we laughed. 

We sought out Mickey Mouse and my favorite, Tigger, for pictures. I breathed and breathed some more. It was a fun time!!!

Tigger at Disney
Tigger from Final Sentence - see the similarity??

However, whenever I go away, I realize how hard it is for me to get good--I’m talking good—gluten-free bread-type items. Muffins, scones - blech. At dinner they served Parker-style rolls, but they were so-so. Sandwiches are out. Pre-made gluten-free sliced bread can simply be hard and inedible. It’s not bad toasted, but it doesn’t make a good “cold” sandwich. So I only ate proteins, veggies, and fruits, and though I know that’s the best way for me to eat, I returned home CRAVING some goodies.

There’s nothing like a sweet muffin or cake to round out my morning or afternoon. A tasty snack perks me up, and I seem to write better. Okay, I don’t write “great” pages because of the snack, but for some reason, I’m more prolific after a tasty morsel. [That’s my excuse, and I’m sticking to it!]

So here’s one of my favorite go-to recipes for a chocolate marblized pound cake, which I make in a Bundt pan.

Note: If you want to make regular cake (not gluten-free), just substitute the GF flours in the recipe with regular flour and omit the xanthan gum. You can also use real vanilla. J

Enjoy!

Gluten-Free Chocolate Orange Marble Cake

Ingredients:

3 ounces unsweetened chocolate, melted
2 ¼ sticks (which equals 1 cup plus 2 tablespoons melted butter)
2 cups sugar
3 large eggs
2 egg whites
2 2/3 cup gluten-free flours (*I used mixture of sweet rice flour, tapioca starch and potato starch)
1 t. xanthan gum
1 t. gluten-free baking powder
¾ t. baking soda
½ t. salt
1 cup milk
1 t. lemon juice (may use vinegar)
2 t. vanillin
1 tablespoon grated orange rind


Directions:

Preheat oven to 350 degrees.

In a small bowl, melt 2 tablespoons of the butter and chocolate in microwave. Do not let overcook.  Cool.

In a large bowl, cream butter and sugar.  Add eggs and mix until light. 

In a small bowl, mix flours, baking powder, ½ t. of the baking soda, and the salt. 

Add the flour mixture to the butter mixture. Add milk and lemon juice.  Stir in vanillin.

Divide mixture between two bowls.  In one bowl, stir in the orange rind.  In the other bowl, stir in the chocolate mixture, the remaining ¼ t. baking soda, and ¼ cup water.





Layer the two mixtures into a Bundt cake pan.  Rap pan to remove bubbles.  




Cut through with knife to make a floral pattern with the chocolate.

Bake 350 degrees oven for 55 minutes.  LET CAKE COOL IN PAN 10-20 MINUTES.  Then turn out.  May be dusted with powdered sugar.



Lesson brought home from vacation: Remember to breathe!!!
  * * * * * * *



The first book in A Cookbook Nook Mystery series is out!!

FINAL SENTENCE
You can order the book HERE.

It's set in the fictional coastal town of Crystal Cove, California and features Jenna Hart, a former advertising exec who returns home to help her aunt open a culinary bookshop and café.

The 4th in A Cheese Shop Mystery series is out, too! 
TO BRIE OR NOT TO BRIE
You can order the book HERE. 

Next up: DAYS OF WINE AND ROQUEFORT preorder here
INHERIT THE WORD, available soon!

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