Blackberry Kuchen Gluten-free Recipe from Avery Aames

AVERY/ DARYL: 

After the holidays, it's probably difficult to think about sweets. You might be sweet-ed out. You might have already set your new year's resolution and decided to diet.

But I happen to adore sweets. I like them when I'm writing early in the morning, which I'm doing even over the holidays -- soon I'll be in full promotional swing for TO BRIE OR NOT TO BRIE, which comes out in 5 weeks!  [Are you signed up for my newsletter? I'm having a contest.  Check it out.]

A good breakfast cake is hard to beat.

This year, Krista posted a European-style blackberry cake that I had to try...HAD TO...but because I need to eat gluten-free, I put it off. Then, I saw blackberries still in the market when I was doing holiday shopping, so I picked some up and decided to experiment. Oh, yum.

This kuchen, a version of Krista's, is great gluten-free. Krista, thank you for your inspiration.


KRISTA'S BLACKBERRY KUCHEN (GLUTEN-FREE) 

Ingredients:

8-inch pie pan or cake pan

canola oil

2 cups blackberries, washed and picked over

(save 3 pretty blackberries as garnish)

2/3 cup sugar

cinnamon

2 egg yolks

1/2 cup sugar

1/4 cup milk (I used nonfat)

1 tablespoon melted butter

1 teaspoon baking powder

1/4 teaspoon salt

1 cup GF flour

1/2 teaspoon Xanthan gum

1 teaspoon vanilla extract

whipped cream (optional)

Directions:

Lightly grease an 8-inch pie pan or cake pan with canola oil. Mix the blackberries with the sugar and a light sprinkle of cinnamon. Let stand.

Preheat oven to 350 degrees.

Beat the egg yolks with the sugar, add the milk and then the melted butter. Beat well. Mix the baking powder with the salt, GF flour and Xanthan gum, and add to the egg mixture. Scrape the bowl, add the vanilla, and beat one last time.

Arrange the blackberries on the bottom of the pan in a single layer. Pour the batter over top of the blackberries.

Bake 30 minutes. Cool on a rack and refrigerate until set. Loosen edges gently until you can flip it over onto a cake plate.

Serve with whipped cream or ice cream. If you don't want to pipe the cream on the cake, dollop a spoonful in the middle, garnish with 3 blackberries, and pass the whipped cream for those who want it.

Note: I didn’t "flip" this over as Krista suggested. I served in the normal way and it was delicious.  

 * * * * * * *

The 4th in A Cheese Shop Mystery series: 

TO BRIE OR NOT TO BRIE
coming February 2013.

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A COOKBOOK NOOK MYSTERY series
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"She" doesn't say all the same things "Avery" does. Promise.

Say cheese!

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