Gluten Free Maple Berry Cake
So if you are feeling the autumn mood or are just freezing and need another excuse to switch on the oven, this is the right recipe for you! While the cake is baking, your kitchen will fill with the aroma of fall. Get the teapot going, sit back and relax with a bite of cake!
I can't seem to stop making recipes with my Gluten Free Mix. I am just having too much fun and everyone seems to love what I make. I revised this cake I saw on- line to fit my gluten free mix and lifestyle. This cake is moist and fluffy with berries streaked throughout. It comes out of the oven golden brown. It's just delicious!
This cake recipe is a great "go to" recipe with many options. Even tho the cake has a great taste of maple, I would try adding fresh grated ginger or maybe even lemon zest next time. Also you could sprinkle powder sugar on top when out of the oven and serve topped with maple whipped cream. I've added fresh raspberries and a few frozen blueberries but any mixture will work fresh or frozen. I use a 9" diameter cake pan for this recipe but you could also try a 9" spring pan with parchment paper cutout on bottom and butter the sides of pan.
1/2 cup butter
3/4 cup Justamere's Maple Syrup
1 3/4 cup Justamere's Gluten Free Pancake Mix
1 1/2 cups whole milk ricotta
3 large farm fresh eggs
1 tsp. vanilla flavor
1 1/2 cups mixed berries: raspberries, blackberries, blueberries
Preheat oven to 350°
Line a 9”-diameter cake pan with parchment paper.
Melt butter with maple syrup in small pan and then set aside to cool.
Whisk flour in a large bowl.
Whisk eggs, ricotta, and vanilla in a medium bowl until smooth.
Fold wet ingredients into dry ingredients just until blended. (do not over stir)
Finally, fold in 1 cup of the fresh berries. Pour batter into prepared pan and sprinkle with remaining ½ cup berries. Take a spatula or spoon and lightly press the berries into the top of the cake.
Bake the cake for 50 to 60 minutes. The cake should be golden and have a knife come out clean when inserted into the middle. Let the cake rest for at least 20 minutes before removing from the pan.
Enjoy this cake with your afternoon tea or morning coffee!