Sunday, July 28, 2013

34 Gluten Free Sour Cherry Cake for Farmer's Market #SundaySupper


Let me start off by saying that one of the things I love about being a Virginian (and there are many) is the wide range of local food and products available year round in the state. When most people think of wine country they think of California and Napa Valley. I like to think of Virginia and the Shenandoah valley; we have so many beautiful wineries and meaderies in our state that highlight many local fruits in their wines that there's nothing quiet like it in your common types of wine. But beyond my love for the local wines is my huge love for our summer farmer's markets. I love going to the Falls Church farmer's market on a Saturday morning and seeing the wide range of local foods.


The range and quality of produce that a farmer's market is amazing. One of my secrets to making delicious food that people love is to use local produce as much as possible. Not only does it give you a sense of pride that you used food close to home, but you know the food is fresh. It doesn't have to be frozen in a truck and driven cross-country to reach you. It's fresh picked fruit and vegetables practically delivered to your doorstep. Sometimes the most delicious food is food locally available and simply cooked or baked to highlight the beauty in the produce.


That's why I'm so excited to be hosting this week's Local Food & Farmer's Market #SundaySupper. This weekend many of us are sharing recipes that use food locally grown near us. So not only are you going to find beautiful and delicious recipes made with local ingredients, but you'll be able to learn more about each of our participants through the stories they tell about their homes and local regions. (i.e. Food always brings people together.)

Please check out all of the recipes below, and be sure to check out my Gluten Free Sour Cherry Cake at the bottom!

Appetizers & Salads

Garlic Scape Dip from The Girl In the Little Red Kitchen
Onion Bacon Jam with Bread n' Brie from Gotta Get Baked
Kale & Pepita Pesto from girlichef
Garden Quinoa Salad from The Urban Mrs
Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
Watermelon-Feta Salad with Pomegranate Drizzle from The Weekend Gourmet

Soups & Sides

Watermelon Gazpacho from Jane's Adventures in Dinner
Classic Gazpacho from Curious Cuisiniere
Pea Soup from Small Wallet, Big Appetite
Pickled Garlic Scapes from kimchi MOM
Cheesy Zucchini Hodge Podge from Cupcakes & Kale Chips

Succotash from Magnolia Days
3 Easy Japanese Spinach Recipes from NinjaBaking.com
Michigan-Made Meal with Seasoned Potato Chips from Foxes Love Lemons

Entrees

Summer Veggie Pizza from Country Girl In The Village
Tomato Pie from The Hand That Rocks The Ladle
Kitchen Sink Vegetable Curry from What Smells So Good?
Margherita Pizza from Growing Up Gabel
Cheesy Zucchini Fritters from Cindy's Recipes and Writings
Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
Vegetable Quesadillas from Cookin' Mimi
Mushroom Scallion Risotto from Vintage Kitchen Notes
Lemony Summer Linguine with Grilled Vegetables from Neighborfood
Pasta alla Norma Nuda from Juanita's Cocina
Arugula Pizza from Family Foodie

Desserts

Peach Cobbler from That Skinny Chick Can Bake
Coconut Cherry Bars from Killer Bunnies, Inc
Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers

Cherry Brandy Cobbler from The Wimpy Vegetarian
Peach Maple Ice Cream from Pies and Plots
Cherry Clafoutis from Food Lust People Love
Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
Peach Ice Cream Paletas from Basic N Delicious
Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies

Join the #SundaySupper conversation on twitter today! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.

Gluten Free Sour Cherry Cake

Here's the recipe for my Gluten Free Sour Cherry Cake. I've adapted a white cake recipe from I Am Baker to be gluten free. I reduced the flour ratio a bit like I normally do for gluten free cakes, and I don't use almond extract since my gluten free flour blend uses almond flour. I like to use sour cherries in this recipe because the burst of sour flavor contrasts the sweetness of the cake and the frosting quite well. If you can't find sour cherries, then you can use traditional sweet cherries as a substitute.
Prep Time 30 minutes (this will go faster if you have someone pit the cherries with you)
Bake Time 30 minutes
Results in one sheet cake
Cake Ingredients
1 1/2 sticks butter, cubed (let it sit out for about 15 minutes)
1 3/4 cup sugar
1 cup sweet rice flour
1/2 cup almond flour (substitute with 1/4 c rice flour and 1/4 tapioca flour if you are allergic to nuts)
1/4 cup potato flour
1/4 cup tapioca flour
1 tsp xantham gum
4 tsp baking powder
1 cup room temperature milk
6 room temperature egg whites
1 1/4 tsp vanilla
1 cup pitted sour cherries

Frosting Ingredients
1 cup cold whipping cream
1 tsp vanilla extract
1 1/2 tbsp sugar

Steps to make the Cake
Preheat an oven to 350F. Line the bottom of a greased sheet cake pan with parchment paper. (Makes removal super low stress)

In a large bowl, cream the butter with half of the sugar. In a small bowl, blend together the flours, gum, and powder. Mix the flour into the creamed butter until well combined. Stir in the milk until most of the lumps are gone.

In a medium sized bowl, whisk the egg whites, other half of the sugar, and vanilla for about 2 minutes, or until the whites start to foam. Add the egg whites to the batter, and stir until a consistent batter has formed. Fold in the sour cherries.

Pour the batter into the pan and place the pan in the oven for about 30 minutes, or until an inserted toothpick comes out clean. Remove the cake from the oven and cool for about 10 minutes. Invert onto a wire cooling rack and let cool to room temperature. It need to be cool to the touch or else the frosting will melt.

Steps to make the frosting
Pour the cream, sugar, and vanilla into a cold bowl. Whisk the cream until soft peaks form and it is spreadable without losing form. Return the cake to the pan (make sure both the cake and the pan are cool to the touch) and frost the top of the cake.

Enjoy! (I dropped some of the cake off to two of my friends. Hooray!)

34 comments:

  1. Paula @ Vintage KitchenJuly 28, 2013 at 7:43 AM

    You certainly made good use of those cherries in the picture! I´m always interested in gf cakes. And more if they have cherries! Thanks for hosting today!

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  2. Thanks! I know I'm slightly biased, but I really love gluten free cakes, they can be just as light and airy as wheat flour-based cakes, just have to know which flours are better for cakes than others!

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  3. Jennifer DrummondJuly 28, 2013 at 9:56 AM

    What a creative and wonderful cake! I bet it's amazing!!

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  4. Thanks, ive grown to love the texture of GF cake!

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  5. Umm, YUM! Once I saw those ingredients, I just knew I could make this cake. I love recipes with just a few ingredients, and the fact that this is a cake recipe makes it all the sweeter! I'm your next-door neighbor in Maryland, and your post (your love for Virginia wines and local produce really shines through) makes me want to explore Virginia wines and to drive to Falls Church to check out that farmer's market. Very nice post!

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  6. That is a lovely cake, T.R. I can tell it's delicious too from your friend's wide smile! Thanks so much for hosting this week. I have a couple of friends who are gluten-free by choice or by force and I have been wanting to bake for them. I managed to find xanthum gum when I was in Paris so I am ready to give this a try!

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  7. Thanks for hosting...and for the lovely pics of your local farmers market! When we travel, I try to get to a local farmers market to scope out the goods. My favorite is the one at San Francisco's Ferry Building!

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  8. What a delicious cake, TR! And thanks so much for hosting us this week!

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  9. The Wimpy VegetarianJuly 28, 2013 at 2:02 PM

    What a great sounding cake!! Cherries are the best the time of year - but I don't see the sour variety often. I need to find some now. Thanks so much for the great hosting job this week!!

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  10. Thanks! If you do any Virginia wine tour, I definitely recommend the Charlottesville area. Not only is it great wine but there are some beautiful views of the mountains.

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  11. Awesome! Good luck with your exploration into gluten free cooking!

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  12. I agree! The only time I ever find them is in the summer locally, which is sad because I love the taste!

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  13. littleredkitchenJuly 28, 2013 at 3:17 PM

    What a great cake for cherries! We just got a huge batch of bing cherries from my CSA and I think they'd be great in this cake too. Thanks for hosting this week.

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  14. I know so many people (GF and non) who would go nuts for this!

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  15. I love yummy good cherries

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  16. Kathia RodriguezJuly 28, 2013 at 3:48 PM

    Cherries are in my list of To make soon" and this cake is perfect for a first try. Thank you, looks delicious.

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  17. Thank you so much for hosting this week's Sunday Supper event. You did a fantastic job! And I'm enjoying your recipe too. It's making me want sour cherries because I've only had the sweet ones this year so far.

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  18. Your cake and whipped cream frosting look divine, TR. I can only imagine what a tasty accent those Virginian cherries add =) Thank you for hosting and doing such a great job on this SundaySupper.

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  19. Happy Baking DaysJuly 28, 2013 at 5:22 PM

    Oooh cherries are perfect right now so I am going to have to try this cake! Great recipe!

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  20. This cake looks fabulous... I only wish you had dropped some off at my house! Thank you for hosting this week's #SundaySupper!

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  21. Lol, sadly it's all gone at this point

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  22. Oh my gosh, I've been OBSESSED with fresh cherries the past few weeks. And you brought some to your friends? You're a great friend! Awesome!

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  23. Oh, this sounds fantastic! Anything with cherries and I'm absolutely a goner (my fave)! Thanks so much for hosting with such a great theme this week :)

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  24. Thank you so much for hosting this week! The cake looks delicious!

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  25. Thanks for being such a fabulous host this week, T.R.! I love this theme. I'm a huge supporter of local farmers, especially after watching documentaries like Food Inc. and seeing the devastating practices of the giant corporations. Your cake looks divine. I adore cherry cakes and find that they're so underrated. I love how happy your friend looks - hell, I'd be thrilled too to get a plateful of free delicious cake!

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  26. What a delicious bake treat! You certainly make me want to visit Virginia now...for a wine trip. :)

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  27. Wow lucky friends this looks delicious

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  28. This looks like a lovely cake! x

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  29. Love that this is gluten free AND it looks super delicious.

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  30. You cherry cake sounds so good T.R. and thanks for hosting this great event!

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  31. Sarah | Curious CuisiniereJuly 31, 2013 at 11:07 AM

    We just went cherry picking. This looks like a great way to use up some of our cherries!

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  32. Thanks for hosting the farmers' market fest! Living in San Francisco, I'm fortunate to have multiple farmers' markets all over the city! Now, about that cake, boy does it sound good--I love cherries, so I'll be giving this one a whirl soon!

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  33. Thank you! I'm glad that everyone enjoyed it!

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  34. Awesome! Let me know how it goes!

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