Friday, May 25, 2012

Gluten Free Blueberry Breakfast Spoon Cake Recipe!

Spoon Cake
  • 86 grams unsalted butter (6 tablespoons)
  • 180 grams AP GF flour (1 and 1/3 scant cup) (90 g superfine brown rice flour, 45 g each superfine white rice flour and tapioca flour/starch)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground nutmeg
  • 56 grams granulated sugar (about 1/4 cup)
  • 56 grams light or dark brown sugar (about 1/4 cup, packed)
  • 1 extra-large whole egg
  • 200 grams buttermilk (about 1 cup)
  • zest of one lemon
  • 400 grams fresh or frozen (thawed) blueberries (2.5 heaping cups)
  • Topping
  • Vanilla Ice Cream or gelato or whipped cream
  1. Preheat oven to 350.
  2. Place butter in a 9×9 baking pan. Place in the oven to melt while you prepare the batter. Don’t let the butter turn dark brown. Medium brown is great.
  3. Whisk together flour, baking powder, baking soda, salt, nutmeg, and sugars. In a small container whisk together egg, buttermilk and lemon zest. Add to dry ingredients and stir just until mixed – don’t over do it. Think quick breads which are stirred just until incorporated.
  4. Remove the pan from the oven while the butter is bubbling and slightly nutty color. Pour the batter into the pan over the butter without stirring. Pour berries into the center of the pan and again, no stirring.
  5. Bake about 35 minutes and rotate pan. Bake about 15-20 minutes more or until the cake is starting to get really brown and the berries are melty, juicy and bubbling. Don’t under bake the center. Cool slightly. Spoon warm cake into bowls and top with ice cream.

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