Cherry pie…yes, I’m still obsessing on cherries. The other week I did make something with the few sour cherries I still had in the freezer. A small six inch cherry cake. It was so easy; a basic cake batter made with my portable mixer and you sink some sour cherries into the batter, sprinkle with cinnamon sugar and bake. The batter swallows up the cherries and they bake in the cake creating a wonderful, sweet, little treat. I know… trying to eat less sugar but I really wanted a smaller cake to share with my mom and it was wildly successful. Subtle cherry flavor in a tender golden blanket of cake. Totally yummy and really not that much sugar.
The recipe is by Annalise Roberts and the original can be found on her blog. I changed it a bit for my small cake version. She uses sweet cherries and I prefer sour. This little cake serves four. It goes together quickly and makes a great dessert for a small group. Guessing vanilla ice cream would be fantastic on it but never got to that!
Little Cherry Cake
Heaping 1/3 cup c. sugar
¼ c. butter, room temperature
½ brown rice flour mix
¾ tsp. baking powder
¼ tsp. xanthan gum
Pinch of salt
1 large egg, room temperature
½ tsp. almond extract
¼ tsp. vanilla extract
¾ to 1 cup pitted sour cherries (if frozen do not fully defrost)
1-2 tsp. cinnamon sugar
Directions: Heat oven to 350 degrees. Put rack in center to lower center of oven. Spray a six inch cake pan with cooking spray.
Cream the butter and sugar in a bowl using an electric hand held mixer, not a standing mixer as that is too powerful. Blend until smooth. Add the eggs, dry ingredients and extracts, beat 2 min at medium speed. Pour batter into pan. Place cherries evenly around the top; push them in a bit so they are not just laying on the surface. Sprinkle with the cinnamon sugar. Bake for about 35 minutes; test to see if the batter is set. Cool on rack before cutting. Store leftover cake tightly wrapped (if there is any!)
Not the prettiest cake slice; a quarter of it. It tasted better than it looks here!
Brown Rice Flour Mix (Same as King Arthur GF blend)
2 c brown rice flour
2/3 c potato starch
1/3 c tapioca flour
My World Without Wheat 
Just started following a blog. My first! It’s myworldwithoutwheat.wordpress.com. Although it is for gluten free cooking, a diet I don’t have to follow, all of the recipes are tasty and it’s not surprising as the author is a true foodie fka a gourmet.
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Awww….you are so sweet Deborah. I do like to think that everything I make is delicious and for every one. People are surprised how yummy my gf baked goods are. I wouldn’t eat them if they weren’t! But a lot of people have the impression that all gf foods are nasty tasting. Not mine!
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