Cake #47 - Pear, Almond, and Tahini Cake

This is the first recipe I've made from this cookbook.  I really enjoyed it as a read - it's written by a British novelist, Marian Keyes, who found herself in a deep depression and feeling suicidal.  She used baking as therapy - a productive task made up of small, manageable steps that kept her in the real world and outside of her head.  Although I have never been depressed or suicidal, I identified with the idea of baking as therapeutic.  The biggest lesson of this year's worth of baking is that having a hobby, something other than the work I love, to distract me and give my down time some direction and sense of productivity, creates more balance than anything else I've experienced.  Baking cakes, with the structure of this year-long project and blog, has had an amazingly positive effect on my life. 

Unfortunately, I struggled with this recipe.  I was eager to try it because it was one of a few vegan recipes I've found in conventional cookbooks.  The combination of pears, almonds and tahini seemed intriguing.  Somewhere along the way, though, I think I made a mistake.

As the cake came out of the oven it smelled wonderful - like the cake version of baklava.  Very promising.  The cake itself, however, was too moist.  It was heavy and sticky - maybe even bordering on gummy.  One of my steadfast cake tasters equated it to having a mouth full of peanut butter. 

I'm struggling with whether or not to try it again.  It was a good flavor - I ate several small pieces, despite the unappealing texture, before I threw the remainder away.  I used a bit more pear than the recipe called for, which may have caused it to be too wet.  I was also confused about the tahini - was 8 ounces a liquid measure or a weight?  I assumed liquid, and measured out a cup of tahini, but perhaps it was supposed to be 8 ounces in weight?  I also wondered (having picked up this tip from the America's Test Kitchen Gluten Free cookbook) if it would be better in a bundt pan, so that it got cooked more completely.  It also could be that it's not an accurate recipe, since this is the first from the cookbook I've tried. 

If you try it, would you let me know it comes out?

 

 

Pear, Almond and Tahini Cake

8 ounces tahini

9 ounces maple syrup (or date syrup)

1 teaspoon baking soda

1¾ cups all-purpose flour, sifted

1 teaspoon ground cinnamon

¾ cup almonds, chopped roughly

5 ounces pears, peeled and diced into ½-inch cubes (or you can use canned pears)

1 cup apple juice (or pear juice, if using canned pears, with added apple juice to bring to 1 cup)

 

1.       Preheat the oven to 350 degrees.  Grease a 9-inch cake pan and line with parchment paper.

2.       Give the tahini a quick stir while it’s still in its jar, because the oil usually separates into a layer on the top.  Then pour into a mixing bowl and beat with the maple (or date) syrup.  Add the baking soda and mix again.

3.       In a separate bowl, combine the sifted flour, cinnamon, almonds, and diced pears.  Add a third of the flour/nut mixture to the tahini and mix.  Add half the apple juice, then mix.

4.       Add another third of the flour, then the other half of the juice.  Finish with the remaining flour and mix until combined.

5.       Pour the batter into the pan and bake for 45 minutes.  After 30 minutes drop the oven temperature to 325 degrees and cover the cake loosely with aluminum foil for the final 10 minutes.  Remove from the oven and let the cake cool in the pan.

 From Saved By Cake by Marian Keyes

Cake #46 - Kentucky Bourbon Cake

This cake is pictured on the spine of one of my favorite cookbooks, Vintage Cakes, by Julie Richardson.  I find that pictures of cakes on covers of cookbooks are very suggestive.  Those are the cakes to make.  This is also the cake that caused me to buy the swirly bundt pan, which never ceases to elicit big compliments.

 

This is a wonderful cake - simple and rich.  Richardson suggests replacing shortcake with this, and eating it with berries and whipped cream.  It's pretty good by itself, and truthfully, reminded me of a delicious cake doughnut, because of the crusty, sticky glaze.  In that way, I can imagine it being just perfect by itself with a cup of coffee.  I did also have it with raspberries and blueberries and canned whipped cream from the store, and it was a lovely, colorful and wholesome dessert.

It's a large cake and easy to make.  Obviously it requires a separate glaze, so in that way is not as simple as a single layer cake, and it does require creaming butter, so not as simple as a cake that is just stirred together with melted butter or oil.  However, as "creamed" cakes go, this is a straight forward one, and quick to come together.

 

 

 

Kentucky Bourbon Cake

Cake

3 cups (12 ounces) sifted cake flour

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon fine sea salt

1 cup (8 ounces) unsalted butter

1½ cups (10½ ounces) sugar

½ cup (3¾ ounces) firmly packed brown sugar

4 eggs, at room temperature

¼ cup bourbon

1 cup buttermilk, at room temperature

 

Glaze

6 tablespoons (3 ounces) unsalted butter

¾ cup (5¼ ounces) sugar

¼ cup bourbon

 

1.       Center an oven rack and preheat the oven to 350 degrees.  Grease and dust with flour 10-inch bundt pan.

2.       To make the cake, sift together the flour, baking powder, baking soda, and salt in a bowl, then whisk the mixture by hand to ensure that the ingredients are well mixed.

3.       In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together on medium-high speed until fluffy, about 5 minutes.  As you make the batter, stop the mixer frequently and scrape the paddle and sides of the bowl with a rubber spatula.  Blend in the eggs one at a time, adding the next one as soon as the previous one has disappeared into the batter.  Combine the bourbon and buttermilk in a small bowl.  With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk-bourbon mixture in two parts, beginning and ending with the flour.  After each addition, mix until just barely blended and stop and scrape the bowl.  Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula.

4.       Pour the batter into the prepared pan and spread it out evenly.  Place the pan in the middle of the oven and bake until the cake is golden and springs back when lightly touched, 40 to 45 minutes. 

5.       Make the glaze by combining the butter, sugar, and bourbon in a small saucepan over low heat just until the butter melts and the sugar dissolves, whisking to combine. 

6.       Remove the cake from the oven but leave it in the pan.  Poke holes all over the top of the cake with a wooden skewer.  Pour three-quarters of the glaze slowly over the cake, saving the remaining glaze.  Allow the cake to cool for 30 minutes, then flip it out onto a serving plate so the glazed part is on the bottom.  Brush the top with the remaining glaze.  If the glaze has thickened, rewarm it over low heat. 

From Vintage Cakes by Julie Richardson

 

 

Cake #45 - Becky's Birthday Cake

 

 

Becky’s Birthday Cake

Cake

¾ cup (3 ounces) lightly packed premium unsweetened Dutch-processed cocoa

2/3 cup hot coffee (rewarmed from the leftover morning pot works fine)

½ cup (4½ ounces) full-fat sour cream

1 tablespoon pure vanilla extract

1½ cups (7½ ounces) all-purpose flour

¾ teaspoon baking soda

½ teaspoon fine sea salt

10 tablespoons (5 ounces) unsalted butter, at room temperature

1¼ cup (9 1/3 ounces) firmly packed dark brown sugar

1/3 cup (2 1/3 ounces) granulated sugar

2 egg yolks, at room temperature

2 eggs, at room temperature

 

Cherry Filling

1 1/3 cup dried cherries, finely chopped

7 to 8 tablespoons orange juice

2 cups cherry preserves or jam

 

Whipped Cream Frosting

1½ cups minimally pasteurized heavy cream (go to Whole Foods or another specialty grocer and read the labels carefully – a high quality cream makes a noticeable difference)

1½ teaspoons pure vanilla extract

4 rounded teaspoons confectioners’ sugar

1.       Center an oven rack and preheat the oven to 350 degrees.  Grease, line with parchment, and dust with flour two 8-inch cake pans.

2.       In a small bowl, whisk together the cocoa and the hot coffee.  Blend in the sour cream and vanilla, and set aside.

3.       In another bowl, sift together the flour, baking soda, and salt, then whisk the ingredients by hand to ensure they are well mixed.

4.       In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together on medium-high speed until fluffy, about 5 minutes.  As you make the batter, stop the mixer frequently and scrape the paddle and sides of the bowl with a rubber spatula.  Blend in the eggs and egg yolks one at a time, adding the next one as soon as the previous one has disappeared into the batter.  With the mixer on low speed, add the flour mixture in three parts, alternating with the cocoa mixture in two parts, beginning and ending with the flour.  After each addition, mix until just barely blended and stop and scrape the bowl.  Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not overbeat the batter.

5.       Divide the thick batter evenly between the prepared pans (there will be approximately 1 pound 4 ounces per pan) and smooth the tops.  Rap the pans firmly on the counter to release any air bubbles.  Place the pans in the middle of the oven and bake until the centers of the cake spring back when lightly touched and small cracks have formed on the surface, 35 to 40 minutes.  Cool on a rack for 30 minutes before removing from the pans.  Flip the cakes out of the pans, leaving on the parchment paper until you assemble the cake.  Continue to cool the cakes on a rack, top side up, until they reach room temperature.

6.       Meanwhile, heat dried cherries and 7 tablespoons orange juice in small saucepan over low heat until very warm. Stir in preserves; cook and stir until preserves are melted. Cool completely. If mixture is too thick to spread, stir in additional orange juice 1 teaspoon at a time. (Filling can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

7.       For the whipped cream frosting: Whip the cream in a mixing bowl with an electric mixer or a whisk until soft peaks form.  Add the sugar and flavorings and continue to whip until stiff peaks begin to form.  Do not overbeat or you risk making sweetened flavored butter.  Serve at once or refrigerate for up to 2 days, until ready to use.

8.       To assemble the cake, first divide each cake layer in half to create four layers.  Place one of the layers, top side up, on a serving plate.  Using a metal spatula, spread 1/3^rd of the cherry filling over the top of the cake, spreading it just to the edge of the cake.  Place the next layer of cake (top side up again) on top of the filling.  Repeat with next two layers.  Chill to allow the cake to set and firm up.

9.       Spread the whipped cream over the chilled cake and swirl decoratively.

Cake recipe from Vintage Cakes by Julie Richardson

Cake #44 - Gluten Free Rustic Nectarine Torte

For me this was another stand out recipe from the America's Test Kitchen Gluten Free cookbook.  This is a recipe I'd make, regardless of whether or not it needed to be gluten free.  And for someone who doesn't need to do lots of gluten free baking, this is the only cake recipe I've encountered so far where they don't warn against a lesser outcome if you use a store-bought gluten free flour (King Arthur Gluten-Free Multi-Purpose Flour).  So this might be one to try using the King Arthur blend, which requires less commitment than making a batch of the America's Test Kitchen flour blend.

Over the course of this year, I've been underwhelmed by most of the upside-down cake recipes I've tried.  I figured this fruit torte would fall in a similar category, with the fruit arranged on the top - but it was different.  The cake part, though very thin, was delicious with the clear flavor and texture of ground almonds.  And the fruit complemented the almond beautifully.  It occurs to me that cherries might also be interesting, although it's important to allow some portions of the cake to remain uncovered - otherwise I think the cake batter would just seem uncooked.  If I were doing it over, I wouldn't use quite so much fruit.  There need to be gaps between the pieces of fruit to allow the cake to rise and get browned on the top.

 

The original recipe calls for plums.  Our grocery store didn't have any yet, so I used nectarines, and it was delicious.  I think I may try making this again for a work function, and maybe I'll see if I can locate plums elsewhere. 

This, too, would be delicious with whipped cream or vanilla ice cream, especially if served warm.  The original recipe calls for dusting with powdered sugar, but I can't stand desserts covered in powdered sugar, so I skipped that step.

Gluten Free Rustic Nectarine Torte

3 tablespoons brandy (I used Grand Marnier orange liqueur, but I think any cordial might work)

2 tablespoons red currant jelly or seedless raspberry jam

1 pound nectarines (or red or black plums), halved, pitted, and cut into 8 wedges

5¼ ounces (¾ cup) granulated sugar

1/3 cup slivered almonds

4½ ounces (1 cup) ATK Gluten-Free Flour Blend (see end of recipe) OR 4½ ounces (1/2 cup plus 1/3 cup King Arthur Gluten-Free Multi-Purpose Flour)

½ teaspoon baking powder

¼ teaspoon salt

¼ teaspoon xanthan gum

6 tablespoons unsalted butter, cut into 6 pieces and softened

1 large egg plus 1 large yolk

1 teaspoon vanilla extract

½ teaspoon almond extract

 

1.       Cook brandy and jelly together in 10-inch nonstick skillet over medium heat until thick and syrupy, 2 to 3 minutes.  Remove skillet from heat and place nectarines cut side down in syrup.  Return skillet to medium heat and cook, shaking pan to prevent fruit from sticking, until nectarines release their juices and liquid reduces to thick syrup, about 5 minutes.  Let fruit cool in skillet, about 20 minutes.

2.       Adjust oven rack to middle position and heat oven to 350 degrees.  Grease  9-inch springform pan, line bottom with parchment, and grease parchment.  (I might also flour the parchment – I had a problem with the cake sticking to the parchment.) 

3.       Process granulated sugar and almonds together in food processor until nuts are finely ground, about 1 minute.  Add flour blend, baking powder, salt and xanthan gum and pulse to combine, about 5 pulses.  Add butter and pulse until mixture resembles coarse sand, about 10 pulses.  Add egg, yolk, vanilla, and almond extract and process until smooth, about 5 seconds, scraping down bowl if needed (batter will be very thick and heavy.)

4.       Scrape batter into prepared pan and smooth top.  Stir fruit to coat with syrup, then arrange wedges in two rings over top of cake.  Bake until cake is golden brown, 40 to 50 minutes, rotating pan halfway through baking.

5.       Run knife around edge of cake to loosen.  Let cake cool in pan on wire rack for at least 30 minutes.  Remove cake from pan, discard parchment, and transfer to serving platter.  Serve warm or room temperature.

America’s Test Kitchen (ATK) Gluten-Free Flour Blend

Makes 42 ounces (about 9 1/3 cups)

24 ounces (4½ cups plus 1/3 cup) white rice flour (Bob’s Red Mill brand highly recommended)

7½ ounces (1 2/3 cups) brown rice flour (Bob’s Red Mill brand highly recommended)

7 ounces (1 1/3 cups potato starch (NOT potato flour)

3 ounces (3/4 cup) tapioca starch (sometimes called tapioca flour)

¾ ounce (3 tablespoons) nonfat milk powder

 

Whisk all ingredients together in a large bowl until well combined.  Transfer to an airtight container and refrigerate for up to 3 months.

The How Can it Be Gluten Free Cookbook from America’s Test Kitchen

Cake #43 - Gluten Free Applesauce Snack Cake

One of the great things about the gluten free cakes from the America's Test Kitchen cookbook, is that they mostly don't require a mixer or other appliance.  And even those that do, require a food processor - which somehow seems less daunting than using a mixer.

This cake was simple to whip together and struck me as a "lunchbox" cake.   Having said that, I don't know anyone who whips up a cake in the morning to tuck into their kid's school lunch.  Or who is able to make a cake in the afternoon for their kid's snack.  But if I knew anyone who was doing that, this is the cake to fit that bill.  It's not too sweet, and is filled with wholesome ingredients. 

 

I guess the flip side of that is that it's a pretty simple affair, and with no frosting, it hardly seems fit for guests or a party. 

My cake sunk in the middle, so, taking a cue from the picture in the cookbook, I cut in into 25 little squares and served them on a plate, rather than serving it as a cake to be cut.  My daughter commented that this cake tastes like the pumpkin muffins I make, and it is a similar spice profile.  It might be worth experimenting with replacing the applesauce here with pumpkin puree, as a way to vary up the nutrients.  The kids seemed to enjoy it - pieces kept disappearing!

Gluten Free Applesauce Snack Cake

7½ ounces (1 2/3 cups) ATK Gluten-Free Flour Blend (see end of recipe) OR 7½  ounces (1¼ cups plus 2 tablespoons King Arthur Gluten-Free Multi-Purpose Flour – cake will not rise as much and will be denser and slightly pasty)

2 teaspoons baking powder

1 teaspoon baking soda

¼ teaspoon xanthan gum

3 large eggs

3½ ounces (½ cup) plus 1 tablespoon granulated sugar

1¾ ounces (¼ cup packed) light brown sugar

½ teaspoon salt

½ teaspoon plus pinch ground cinnamon

¼ teaspoon ground nutmeg

1/8 teaspoon ground cloves

4 tablespoons unsalted butter, melted and cooled

¾ cup unsweetened applesauce, room temperature

1 teaspoon vanilla extract

 

1.       Adjust oven rack to middle position and heat oven to 325 degrees.  Grease 8-inch square cake pan, line bottom with parchment paper, and grease parchment.  Whisk flour blend, baking powder, baking soda, and xanthan gum together in a bowl to combine.

2.       In a large bowl, whisk eggs, ½ cup granulated sugar, brown sugar, salt, ½ teaspoon cinnamon, nutmeg, and cloves together until well combined and light colored, about 20 seconds.  Whisk in melted butter until combined.  Whisk in applesauce and vanilla to combine.  Whisk in flour blend mixture until batter is thoroughly combined and smooth.

3.       Pour batter into prepared pan.  Bake until a toothpick inserted into center comes out clean, 30 to 35 minutes, rotating pan halfway through baking. 

4.       Mix remaining 1 tablespoon sugar with remaining pinch cinnamon, and sprinkle evenly over warm cake.  Let cake cool completely in pan on wire rack, about 2 hours.  Run thin knife around edge of cake to loosen.  Remove cake from pan, discarding parchment, and transfer to platter.  Serve.  (Cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 1 day.)

Variation: Ginger-Cardamom Applesauce Snack Cake

Substitute ½ teaspoon ground ginger and ¼ teaspoon ground cardamom for cinnamon, nutmeg, and cloves.  Substitute 1 tablespoon finely chopped crystallized ginger for cinnamon in step 4.

America’s Test Kitchen (ATK) Gluten-Free Flour Blend

Makes 42 ounces (about 9 1/3 cups)

24 ounces (4½ cups plus 1/3 cup) white rice flour (Bob’s Red Mill brand highly recommended)

7½ ounces (1 2/3 cups) brown rice flour (Bob’s Red Mill brand highly recommended)

7 ounces (1 1/3 cups potato starch (NOT potato flour)

3 ounces (3/4 cup) tapioca starch (sometimes called tapioca flour)

¾ ounce (3 tablespoons) nonfat milk powder

 

Whisk all ingredients together in a large bowl until well combined.  Transfer to an airtight container and refrigerate for up to 3 months.

The How Can it Be Gluten Free Cookbook from America’s Test Kitchen

 

Cake #42 - Gluten Free Gingerbread Cake

After a spring with lots of travel and many working weekends, yesterday I devoted the better part of the day to cooking and baking.  I made three cakes to bring to an open house going-away party, a pan of enchiladas and a big pot of Mexican tomato lime soup for dinners later in the week, and a big batch of guacamole, also for the party.  My son helped with one of the cakes and the soup, and we got to try out my new immersion blender, a recent birthday gift.

The cakes were for friends of ours who are moving to California.  We have been so lucky to have these friends - one of whom is a graduate school classmate of mine, who also does photo history - in our lives for such a long time.  When, in modern living, do you have friends in your same city over 13-year period?  In the past few weeks, my cake-making has been all about gluten-free baking, because their son has celiac disease.  It's been nice to create gluten-free cakes that are something he can eat, and expand my repertoire.

You know that movie, Like Water for Chocolate?  Everyone does, right?  In the magical realist Mexican tale, the protagonist, Tita, can imbue the food she makes with magical powers.  As she cooks, her emotions about the person for whom she is making the dish, combine with the ingredients to create food that cause lust, or illness, or sadness in those who eat the meal.

I think about that often when I'm cooking.  I find my time in the kitchen an intensely social experience.  I connect certain recipes to the people who gave them to me, or to people who have complimented a particular dish I've made.  I associate techniques with particular friends.  And when I'm cooking for someone in particular, I think about them as I work.

I guess what I'm trying to say is that I hope the people who ate the cakes I made for the open house yesterday could taste the years of love and friendship I folded into them.  It's so hard when friends leave.  You can support them and know that they are moving on to an exciting new chapter, but it's hard not to feel sad and selfish too. 

The American Test Kitchen gluten-free cookbook came through for me again.  This gingerbread cake is intensely spiced, with the kind of rich flavor you get from molasses.  They say it serves 12, but I sliced it in 24 slices - and I think the thinner slices are better, given the strong flavors of the cake.  It would be good with a cup of coffee or a big glass of milk.  Or even with a scoop of vanilla ice cream or a dollop of whipped cream.  It's also a really solid, hearty cake.  My daughter carried it in its cake carrier, and it slid back and forth with no noticeable damage to the uncut cake.  It could do well for a picnic or some other feast afield. 

Gluten Free Gingerbread Cake

Cake

1¼ cups sour cream

4 large eggs

2/3 cup molasses

3½ ounces (1/2 cup packed) light brown sugar

3½ ounces (1/2 cup) granulated sugar

1/3 cup vegetable oil

1 tablespoon grated fresh ginger

13 ounces (2¾ cups plus 2 tablespoons) ATK Gluten-Free Flour Blend (see end of recipe) OR 13 ounces (2¼ cups plus 2 tablespoons King Arthur Gluten-Free Multi-Purpose Flour – cake will not rise as much and will be denser)

4 teaspoons baking powder

1 tablespoon ground ginger

¾ teaspoon baking soda

½ teaspoon salt

¼ teaspoon ground cinnamon

1/8 teaspoon pepper

 

Glaze

4 ounces (1 cup) confectioners’ sugar, sifted

5 teaspoons water (I used lemon juice)

1 tablespoon maple syrup

Pinch salt

 

1.       For the cake: Adjust oven rack to middle position and heat oven to 350 degrees.  Grease 16-cup tube or Bundt pan.  [Mine was a 10-cup Bundt pan – the cake rose right up to the edge, but didn’t overflow.]

2.       Whisk sour cream, eggs, molasses, brown sugar, granulated sugar, oil, and fresh ginger together in a bowl until combined.  In large bowl, whisk flour blend, baking powder, ground ginger, baking soda, salt, cinnamon, and pepper together.  Whisk sour cream mixture into flour blend mixture until batter is thoroughly combined and smooth.

3.       Pour batter into prepared pan and smooth top.  Bake until top of cake is just firm to touch and skewer inserted into center comes out clean, 45 to 50 minutes, rotating pan halfway through baking.  Let cake cool in pan on wire rack, about 1½ hours.  Run thin knife around edge of cake to loosen, then remove cake from pan and return it to wire rack. 

4.       For the glaze: Whisk all ingredients together until smooth.  Pour glaze evenly over top of cooled cake.  Let glaze set for 20 minutes before serving.  (Cake can be wrapped in plastic wrap and stored at room temperature for up to 2 days.)

America’s Test Kitchen (ATK) Gluten-Free Flour Blend

Makes 42 ounces (about 9 1/3 cups)

24 ounces (4½ cups plus 1/3 cup) white rice flour (Bob’s Red Mill brand highly recommended)

7½ ounces (1 2/3 cups) brown rice flour (Bob’s Red Mill brand highly recommended)

7 ounces (1 1/3 cups potato starch (NOT potato flour)

3 ounces (3/4 cup) tapioca starch (sometimes called tapioca flour)

¾ ounce (3 tablespoons) nonfat milk powder

 

Whisk all ingredients together in a large bowl until well combined.  Transfer to an airtight container and refrigerate for up to 3 months.

The How Can it Be Gluten Free Cookbook from America’s Test Kitchen

 

 

 

Cake #39 - Gluten Free Lemon Poppy Seed Pound Cake

I have been resistant to gluten-free baking.  There, I said it.  Early in this year of baking, I made gluten-free cupcakes and they were okay (and the kids who could only have gluten free seemed very appreciative), but they weren't as good as "regular" cupcakes, and the baking process felt more like a science project than a wholesome, nourishing undertaking.

But then I heard an interview between Terry Gross (of Fresh Air) and two cookbook editors from America's Test Kitchen (listen to it here).  I am a huge devotee of America's Test Kitchen.  I use their Best Recipe cookbook as my kitchen bible.  I always look for recipes there first, and I love reading their descriptions of the many methods and ingredients they tested to arrive at the recipe they present in the book.  (If you don't know about America's Test Kitchen and their various publications, radio and television shows, do some research.)

The radio program, advertising their newest cookbook, gave me hope that they really had figured out how to make gluten-free baked goods that tasted like they should.  And, they talked about why gluten-free baking requires starting from scratch with recipes - why you can't just substitute in a gluten-free flour blend into existing recipes.  I felt so encouraged that I went home and ordered the cookbook.

America's Test Kitchen (ATK) created their own gluten-free flour blend, (recipe at the end of this post) which you have to mix up before you can start baking.  It took stops at a couple of stores, including Whole Foods, to find the ingredients I needed.  And while you're acquiring foodstuffs, I highly recommend buying a digital food scale and using it to bake these recipes.  The cookbook gives amounts in weights (in ounces) as well as dry volume measures, but the weight is a much more accurate way to measure.  Now that I have the scale, I actually find it easier to bake with weights than with measuring all the ingredients with cup measures.  

This Lemon Poppy Seed Pound Cake is every bit as good as non-gluten-free one.  It tastes good and the texture is perfect and light.  It was easy to make (mostly in the food processor) and looks beautiful.  It's not a big cake - and it's so good that a person could easily eat a whole big slice by themselves.  So you may want to make two.  This is my new Lemon Poppy Seed Cake recipe, and it's just a bonus that it's gluten free!

Gluten Free Lemon Poppy Seed Pound Cake

Cake

7 ounces (1 1/3 cups plus ¼ cup) ATK Gluten-Free Flour Blend (see end of recipe) OR 7 ounces (1¼ cups King Arthur Gluten-Free Multi-Purpose Flour – cake will not rise as much and will be denser)

1 teaspoon baking powder

½ teaspoon salt

¼ teaspoon xanthan gum

1/3 cup poppy seeds

8¾ ounces (1¼ cups) granulated sugar

4 tablespoons grated lemon zest (from three lemons) plus 1 tablespoon juice

4 large eggs

4 ounces cream cheese

1½ teaspoons vanilla extract

8 tablespoons unsalted butter, melted

Glaze

2 ounces (1/2 cup) confectioners’ sugar, sifted

2 teaspoons lemon juice

1.       For the cake: Adjust oven rack to middle position and heat oven to 350 degrees.  Grease and flour (with gluten-free mix) an 8½ by 4½-inch loaf pan.  Whisk flour blend, baking powder, salt, xanthan gum, and poppy seeds together in a bowl.

2.       Pulse sugar and zest together in a food processor until combined, about 5 pulses.  Add lemon juice, eggs, cream cheese, and vanilla and process until combined, about 15 seconds.  With processor running, add melted butter in steady stream until combined, about 20 seconds.  Transfer mixture to large bowl.  Add flour blend mixture and whisk until batter is thoroughly combined and smooth.

3.       Pour batter into prepared pan.  Bake 15 minutes.  Reduce oven temperature to 325 degrees and continue to bake until cake is golden brown and toothpick inserted into center comes out clean, about 40 minutes, rotating pan halfway through baking.  [I’ve needed to add 10 minutes of baking time, each time I’ve made this, and otherwise my oven is pretty true.]

4.       Let cake cool in pan on wire rack for 10 minutes.  Run knife around edge of cake to loosen.  Remove cake from pan and let cool completely on rack, about 2 hours.

5.       For the glaze: Whisk sugar and lemon juice together in bowl until smooth (it will be thick).  Spread glaze over cake, allowing some to drip down sides.  Let glaze set for at least 15 minutes before serving.  (Cake can be wrapped in plastic wrap and stored at room temperature for up to 2 days.)

America’s Test Kitchen (ATK) Gluten-Free Flour Blend

Makes 42 ounces (about 9 1/3 cups)

24 ounces (4½ cups plus 1/3 cup) white rice flour (Bob’s Red Mill brand highly recommended)

7½ ounces (1 2/3 cups) brown rice flour (Bob’s Red Mill brand highly recommended)

7 ounces (1 1/3 cups potato starch (NOT potato flour)

3 ounces (3/4 cup) tapioca starch (sometimes called tapioca flour)

¾ ounce (3 tablespoons) nonfat milk powder

Whisk all ingredients together in a large bowl until well combined.  Transfer to an airtight container and refrigerate for up to 3 months.

From The How Can it Be Gluten Free Cookbook from America’s Test Kitchen