Little Cherry Cake

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!)

cherry torte 001

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

Cherry Berry Pie in July

Just cause it is hot doesn’t mean I can’t bake a pie.  Ran my exhaust fan to carry off some of the excess heat.  Worth it for the yummy pie to share with friends and family. I was out of town and missed sour cherry season in late June. Bummer.  So…cherry pie; want it but didn’t want canned pie filling.  No sour cherries in the farm stand, no frozen ones in my grocery store.  What to do.  I decided to make a cherry berry pie with a four berry blend from the grocery store’s frozen case. I have used this blend before to make muffins and it did pretty well.  One other options is jarred sour cherries, maybe next cherry pie attempt will be with them.

If you prefer a lattice it can be made by doubling this pie crust and some careful construction work.  I tend to go the easy route of the crumb as everyone loves it. You could make a smaller 8 inch pie; use a cup less fruit and cut the sugar some, ditto for the tapioca. This pie is fantastic with a scoop of vanilla ice cream on the side. cherry berry pie 005

This recipe is a blending of my own pie filling and the pie crust and crumb recipes from Annalise Robert’s cookbook, Gluten-Free Baking Classics.  I used a touch less sugar a a bit more fruit, and the frozen fruit blend to create my own special pie.  That cookbook is a fabulous resource and I can’t recommend it enough to anyone trying to bake gluten free for a family member.  There is nothing like the classic dessert of a pie to comfort a celiac who can’t eat what they used to.

cherry berry pie 004Angie’s GF Cherry Berry Crumb Pie

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 tbsp sweet rice flour

1 Tbps. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh orange or lemon juice

———————–

Spray 9 inch metal pie pan with cooking spray, dust with white rice flour.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you ready the crumb crust and the fruit.

Filling:

6 cups fresh or frozen sweet cherry, blackberry, blueberry and raspberry mix   (two plastic 12 oz packages)

Mix the following in a small bowl and pour over the cherries:

1/3 to ½ cup granulated sugar

3 tbsp. tapioca granules

1/4 tsp. cinnamon

Roll out pie crust between two sheets of wax paper or in a pie bag; try to get the thickness even, no thick middle! Peel off one side of paper and place in pie pan, centered.  Remove other slice of wax paper.  Crimp edges all around.  Fill with sweetened fruit mix.  Sprinkle the crumb topping (1 to 1½ cup) evenly over this mixture.  The more crumbs the thicker the crust they will form; for a really thick crust use all the crumbs from the recipe below.

Bake in a preheated 400 degree oven for 30 minutes with a piece of aluminum foil on top of the pie, then 25-30 more minutes at 375 degrees uncovered until bubbly and the crust is light brown.  If you use frozen berries like I did, don’t defrost them more than half way; make sure it is bubbling and light brown before taking it out of the oven. Cool at least 2 hours before serving at room temperature.

Note: I bake pies in my bottom heat pizza oven and it gives me a great browned crust.  If your oven isn’t bottom heat you might want to pre-bake the crust 10 minutes before filling and topping the fruit.

Crumb topping

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form. Don’t over mix or you will get a soft dough instead of crumbs; not a good thing…done it and not happy with myself…

¾ c brown rice flour mix

½ c granulated sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

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

 

Cherry Crumb Pie Delights

Pie is a classic American dessert, what guy doesn’t like a fat slice of juicy pie? Cherry pie is perfect for the weeks before and after the Fourth of July or anytime you can get frozen sour cherries.  My sister sometimes uses jarred cherries but I prefer fresh or frozen sours.  You can make it gf easily with this recipe – my crust is really tasty; my family practically cheers when I serve homemade pie and the rest of my family does not eat gluten free.

Fresh tasting, locally sourced fruits are exactly in the spirit of summer.  I have picked mine at an orchard down in Bucks County near the Turnpike along Limekiln Pike, about 20 minutes from Hellertown.  This year they were not selling hand pick and I missed the very short season. No matter; I can use frozen ones for sure!

The sugar, cinnamon and almond extract create an intense cherry flavor.  If you prefer a lattice it can be made by doubling this pie crust and some careful construction work.  I tend to go the easy route of the crumb as everyone loves it. You could make a smaller 8 inch pie; use a cup less fruit and cut the sugar some, ditto for the tapioca. This pie is fantastic with a scoop of vanilla ice cream on the side.

This recipe is a blending of my own pie filling and the pie crust and crumb recipes from Annalise Robert’s cookbook, Gluten-Free Baking Classics.  I used a touch less sugar, more fruit, and made a few other changes to create my own special pie.  Her cookbook is a fabulous resource and I can’t recommend it enough to anyone trying to bake gluten free for a family member.  There is nothing like the classic desserts that we used to enjoy seasonally to comfort a celiac who can’t eat what they used to.

Angie’s GF Cherry Crumb Pie

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 tbsp sweet rice flour

1 Tbps. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbps. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh orange or lemon juice

Spray 9 inch metal pie pan with cooking spray, dust with white rice flour.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you pit the fruit.

Filling:

6 cups pitted fresh sour cherries: place in medium bowl (If frozen do not defrost and bake the pie maybe ten extra minutes until good and bubbly)

Mix the following in a small bowl and pour over the cherries:

¾ cup granulated sugar

3-4 tbsp. tapioca flour

1/4 to ½ tsp. cinnamon

Roll out pie crust between two sheets of wax paper or in a pie bag; try to get the thickness even, no thick middle! Peel off one side of paper and place in pie pan, centered.  Remove other slice of wax paper.  Crimp edges all around.  Fill with sweetened fruit mix.  Sprinkle the crumb topping (1 to 1½ cup) evenly over this mixture.  The more crumbs the thicker the crust they will form; for a really thick crust use all the crumbs from the recipe below.

If you love your pie really sweet add another ¼ cup granulated sugar to the dry mix part of the filling.  I found the pie to be plenty sweet but everyone has their own sweetness level.

Bake in a preheated 375 degree oven for 30 minutes with a piece of aluminum foil on top of the pie, then 15-20 more minutes uncovered until bubbly and the crust is light brown.  If you use frozen berries, don’t defrost them more than half way and you might have to cook the pie up to 15 extra minutes; make sure it is bubbling and light brown before taking it out of the oven. Cool at least 2 hours before serving at room temperature.

Note: I bake pies in my bottom heat pizza oven and it gives me a great browned crust.  If your oven isn’t bottom heat you might want to pre-bake the crust 10 minutes before filling and topping the fruit.

Crumb topping

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form. Don’t over mix or you will get a soft dough; not a good thing…done it and not happy with myself…

¾ c brown rice flour mix

½ c granulated sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

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

 

Cherry Sunrise Easter Pie

In two weeks it will Easter, the day of baked ham, chocolate candies and hardboiled eggs… We are skipping ham in favor of a plump roasted chicken with mashed potatoes; my sweet grandchildren live out of state so no egg hunts and minimal chocolate.  As for any holiday meal, I wanted the lunch dessert to be special yet not too heavy or fattening.  I wanted an attractive pie, with fruit, easy to construct and yummy: a tall bill to fill but doable.  I had no hesitation in choosing a family dessert I make many years for Easter.  Cherry sunrise pie.  No need to look further folks, this is it, the dessert of choice for Easter Sunday lunch.

My entire family always forks it down as they are cherry lovers.  I share it so you can make it anytime you want an easy company dessert.   You could make it the night before or early in the morning so it is chilled enough to eat by 1 pm.

It has to have a gluten free crust for me but if you are making it for the wheat eating public there are redi-made crusts out there that will make this so simple yet so delightful.

photo 1

Cherry Sunrise Pie

One pie crust: I made mine from an 8 oz box of gluten free graham crackers crushed and mixed with 1/3 cup melted butter and pressed gently into a 9 inch pie pan.  Bake at 375 degrees for 9 or 10 minutes.  Let cool completely before filling. I made mine the night before.

Ingredients for filling

18 or 19 oz can of crushed pineapple in own juice

1 21 oz can of cherry pie filling

1 8 oz pkg light cream cheese, room temp.

½ tsp vanilla

1 cup heavy cream

¼ cup powdered sugar

Directions

Drain the pineapple for 20 min; save the juice!  I used my microwave to gently warm the cream cheese. I unwrapped it and placed the cold slab on a small plate and warmed it on a very low heat until supple and smooth.  Dump in a mixing bowl, add 2 tbsp pineapple juice, the vanilla, 1/3 cup crushed pineapple, ½ cup cherry pie filling.  If you are smart you will mostly use the goopy stuff and not too many cherries.  Save them for on top! Next, stir this all together really well.

Then whip the chilled heavy cream in a separate bowl with an electric mixer until soft peaks form, add powdered sugar and mix well with the mixer; be careful not to over beat it.  If it gets clumpy you went too far.  Fold this into the cream cheese mix until it isn’t streaky with white areas.

Gently spoon the filling into the pie shell, spread it out to fill the entire bottom.  I used a spoonula (blend of spoon and spatula) and smooth the top with a flat cake spatula.  I like to leave a sort of tiny ridge on the outer edge to keep the pineapple from spilling out onto the crust.  Then carefully pour the rest of the cherry pie filling in the center spreading it to cover ¾ of the top from the center out.  Finally, use a spoon to put clumps of pineapple around the outer rim of the cherry filling.  Chill at least 2 hours, preferably 4.  Cut and slice. No adornments are needed. It has a light fluffy consistency and it isn’t that sweet.  Great to top off a big meal; not too filling and the fresh fruity taste is a spring treat.  Try it soon and you will be giving the recipe out afterwards!

I have no pictures of construction; maybe this Easter I will take the time to snap a few and add them to this post at a later date.

Cherry Crumb Pie…More Pie!!

Pie is a classic American dessert, what guy doesn’t like a fat slice of juicy pie? Cherry pie is perfect for the weeks before and after the Fourth of July or anytime you can get frozen sour cherries. Like this past weekend for a belated President’s Day pie.  My sister sometimes uses jarred cherries but I prefer fresh or frozen sours.  You can make it gf easily with this recipe – my crust is really tasty; my family practically cheers when I serve homemade pie and the rest of my family does not eat gluten free.

Fresh tasting, locally sourced fruits are exactly in the spirit of summer.  I picked mine this past July at an orchard down in Bucks County near the Turnpike along Limekiln Pike, about 20 minutes from Hellertown. Froze some of my pickings and here they are in this yummy treat; like a taste of high summer.

The sugar, cinnamon and almond extract create an intense cherry flavor but it will still be very cherry without the extract; left it out in the pie I made Saturday.  If you prefer a lattice it can be made by doubling this pie crust and some careful construction work.  I tend to go the easy route of the crumb as everyone loves it. You could make a smaller 8 inch pie; use a cup less fruit and cut the sugar some, ditto for the tapioca. This pie is fantastic with a scoop of vanilla ice cream on the side.  It is also yummy with some good quality plain organic yogurt, really!  Very healthy, tasty and no guilt with this treat.kolrabie 025

This recipe is a blending of my own pie filling and the pie crust and crumb recipes from Annalise Robert’s cookbook, Gluten-Free Baking Classics.  I used a touch less sugar, more fruit, and made a few other changes to create my own special pie.  Her cookbook is a fabulous resource and I can’t recommend it enough to anyone trying to bake gluten free for a family member.  There is nothing like the classic desserts that we used to enjoy seasonally to comfort a celiac who can’t eat what they used to.

 kolrabie 017

Angie’s GF Cherry Crumb Pie

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 tbsp sweet rice flour

1 Tbps. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbps. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh orange or lemon juice

Directions:

Spray 9 inch metal pie pan with cooking spray, dust with white rice flour.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you pit the fruit.

Filling:

6 cups pitted fresh sour cherries: place in medium bowl (If frozen do not defrost and bake the pie maybe ten to fifteen extra minutes until good and bubbly)

Mix the following in a small bowl and pour over the cherries.  I used my frozen fruit and poured the following right into the bag and squished it around a bit before pouring into the pie crust.

¾ cup granulated sugar

4 tbsp. tapioca flour

½ tsp. cinnamon

1/2 tsp. almond extract

Directions:

Roll out pie crust between two sheets of wax paper or in a pie bag; try to get the thickness even, no thick middle! Peel off one side of paper and place in pie pan, centered.  Remove other slice of wax paper.  Crimp edges all around.  Fill with sweetened fruit mix.  Sprinkle the crumb topping (1 to 1½ cup) evenly over this mixture.  The more crumbs the thicker the crust they will form; for a really thick crust use all the crumbs from the recipe below.

If you love your pie really sweet add another ¼ cup granulated sugar to the dry mix part of the filling.  I found the pie to be plenty sweet but everyone has their own sweetness level.

Bake in a preheated 400 degree oven for 30 minutes with a piece of aluminum foil on top of the pie, then 20 more minutes uncovered until bubbly and the crust is light brown, longer if you are using frozen fruit.  Cool at least 2 hours before serving at room temperature.

Note: I bake pies in my bottom heat pizza oven and it gives me a great browned crust.  If your oven isn’t bottom heat you might want to pre-bake the crust 10 minutes before filling and topping the fruit.

Crumb topping

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form. Don’t over mix or you will get a soft dough; not a good thing…done it and not happy with myself…still usable; just big crumbs.

¾ c brown rice flour mix

½ c granulated sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

———-

Brown Rice Flour Mix  (Same as King Arthur All purpose GF Blend)
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

Originally posted by me here in July 2015.  Minor revisions made.