Monday, February 25, 2013

G-Free Pumpkin Cake - plain, easy, 9x13

I'm certain you can spice this up but I'm going to ask (beg?) that you just make it plain the first time out.  The taste/texture combo is completely different when it's fresh and warm than it is the next day.  I actually prefer this cake the second day!  It takes on a butterscotch-y flavor somehow!  And, to quote the youngest, "Make this a lot!  It's like a wheat cake!"  There is no higher praise around this house!

G-FREE PUMPKIN CAKE - I use non-stick spray w/9x13 Pyrex - 350 F oven

Combine the "dry" ingredients first and set aside:
1 cup sorghum flour
1/2 cup tapioca starch
1/2 cup superfine brown rice flour
1/4 cup teff flour
3/4 tsp baking powder
1/2 tsp baking soda 
1/4 tsp kosher salt

1/3 cup butter              Cream butter with sugars.  Add eggs one at a time. 
3/4 cup sugar
1/2 cup packed light brown sugar          Then add the pumpkin, applesauce,
3 large eggs                                                  and vanilla til just combined.
1-15 ounce can pumpkin (the plain stuff)                    Stir in nuts, if using.
1/2 cup natural applesauce (no-sugar-added kind)                    (I didn't.)
1/2 tsp vanilla
(1/2 cup chopped nuts, optional)

Spread evenly in prepared pan.  Bake @ 350 degrees F for 30-35 minutes.  Mine took about 35 minutes until the toothpick came out acceptably clean!

I really think it's the little bit of teff flour that helps this more closely resemble the texture of a 'wheat flour' cake.  I'm going to be using it in a lot more of my experiments from now on!

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