I miss my kitchen.
My parents’ house is beautiful. They have a kitchen that I love, that I grew up experimenting in. But its not a baker’s kitchen. I’ve lucked out with the last three places we’ve lived; ample counter space, room for my entire box of baking supplies, and a lovely home for my stand mixer. Here, coffee takes precedence (and I’m more than fine with that); a kettle, a Keurig, and an espresso bar dominate. I was a little worried that this would stop me from baking. I was afraid that my baked goods would be washed away in a torrent of lattes.
I’ve been pleasantly surprised. We’ve been here under a week, and I’ve already made Rice Krispies’ Squares, banana bread, and this awesome berry cake.
My mom’s close friend has celiac disease, and struggles to find baked goods that actually taste like baked goods. There are a thousand websites out there that are completely dedicated to awesome gluten-free sweets, and my limited knowledge of what makes a truly good GF treat is due mostly to some of these blogs.
My mom wanted desperately to make a GF cake for her friend’s birthday, but she enjoys baking about as much as I enjoy washing dishes. So I dug out a recipe I’d been meaning to try, sent her out to run an errand for me (okay…so it was picking up Chinese food), and set to work.
This was the result.
The recipe is slightly adapted from Food Crush, who in turn modified her recipe from Smitten Kitchen. Honestly, gluten-free or not, this cake is worth a try. Delicious!
Gluten-Free Summer Berry Cake
2 cups gluten-free all-purpose flour (you can find a ton of great mixes out there, or just head to the grocery store and pick up some Bob’s Red Mill)
1 tsp baking powder (gluten free)
1 tsp baking soda (gluten free)
1 1/4 cups butter, softened
1 cup sugar
1 tsp vanilla
1 cup milk + 1 tsp lemon juice
about 2 cups raspberries, blueberries or blackberries
Beat butter and sugar together until light and fluffy. Add eggs, one at a time, and beat until well combined. Add vanilla.
In a separate bowl, combine flour, baking powder and baking soda. Add to butter mixture in three parts, alternating with the combined milk and lemon juice.
Pour half of batter into a greased 9-inch cake pan, and sprinkle half of berries across the top. Add the remaining batter, the remaining berries, and a sprinkle of coarse sugar. Bake at 375 degrees for about 30 minutes, or until a toothpick comes out clean.