Gluten Free Apple And Sour Cherry Cake Recipes
GLUTEN-FREE FRUIT SWIRL COFFEE CAKE
Glazed fruit swirl coffee cake - a delicious dessert that's ready in 45 minutes. Serve it warm or cold - it's a delight either ways.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 18
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Grease 1 (15x10x1-inch) pan or 2 (9-inch) square pans with shortening or cooking spray.
- In large bowl, stir all coffee cake ingredients except pie filling until blended; beat vigorously 30 seconds. Spread 2/3 of the batter (about 2 1/2 cups) in 15x10-inch pan or 1/3 of the batter (about 1 1/4 cups) in each square pan.
- Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling.
- Bake 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, mix glaze ingredients until smooth. Drizzle glaze over warm coffee cake. Serve warm or cool.
Nutrition Facts : Calories 240, Carbohydrate 41 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 24 g, TransFat 0 g
GLUTEN-FREE APPLE AND SOUR CHERRY CAKE
I found this recipe in a newspaper and immediately thought of a fantastic lady **Jubes**, who likes to cook gluten free, and has some great gluten free recipes for any-one who has an intolerance. I have been lucky enough to have found and since converse with **Jubes** through here Recipe Zaar, and I sent her this Gluten free recipe, which **Jubes** made for herself and her family. Both **Jubes and I think it would work well with regular flour, but as yet I have not tried (but am going to). This recipe is called a cake, but **Jubes** suggests its more of a pudding type cake, but also says its super easy to make!!! So I have **Jubes** to thank for this recipe being posted!!!!! Thanks Mate!!!!
Provided by Tisme
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180c. Line 22cm cake tin with baking paper. Peel apples and slice into thin pieces.
- Whisk eggs, lemon zest and sugar until thick and creamy (about 8 minutes).
- GraduallY fold in flour. The batter should be the consistency of sour cream.
- Pour oil in the pan.
- Arrange apples and cherries in the bottom of oiled pan. Pour the batter evenly over the fruit.
- Bake the cake for about 40 minutes or until golden and cooked when tested.
- Rest cake on rack for about 5 minutes before turning cake upside down on to a plate. Sprinkle with cinnamon sugar and serve warm with whipped cream.
Nutrition Facts : Calories 420.4, Fat 5.8, SaturatedFat 1.7, Cholesterol 186, Sodium 72.9, Carbohydrate 89.2, Fiber 3.6, Sugar 83.6, Protein 7
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