Gluten Free Cherry-Almond Cake!

Gluten Free - Dairy Free

Cherry- Almond Cake

WOW!! Too good to be legal!

Gluten Free Cherry- Almond Cake

Streusel topping

½ cup Auntie's Gluten Free Flour Blend

3 TBSP Organic Cane Sugar

3 TBSP Butter or margarine

Pinch of Sea Salt

¼ cup sliced almonds

Batter:

Dry Ingredients:

2 cups Auntie's Gluten Free Flour Blend

2 tsp Baking Powder

¼ tsp Baking Soda

1/2 tsp Sea Salt

Wet Ingredients:

½ cup Butter/Margarine

2/3 cup Organic Cane Sugar

1 Large Egg, beaten

1 1/2 tsp GF Vanilla Extract

1/4 tsp Almond Extract

1 cup Sour Milk*

20 oz of Cherry Pie Filling  (blueberry and apple work as well)

Preheat oven to 350 degrees

Prepare a 9” round Springform with a little oil or spray – set aside

For Streusel Topping: In a medium size bowl, Add 1/2 cup Auntie’s GF Flour, Sugar, Butter and pinch of sea salt. Using a pastry blender, mix until completely combined and lumpy. Stir in sliced almond. Set aside

Batter: In Medium bowl: Mix all dry ingredients together and set aside.

In your mixing bowl: Cream butter and sugar together until creamy and fluffy.

Add egg, vanilla, almond extract mix well but don’t over beat.

Add Dry ingredients (1/2 cup at a time) to butter mixture, alternating with milk until all ingredients are fully incorporated, be careful not to over mix.

Spread 2/3rd mixture over bottom of pan, then  top with pie filling.  Dollop remainder of batter evenly over the top of pie filling then cover entire pan with the streusel topping.(make sure to spread out to topping evenly)

Bake at 350 degrees for 50-60 minutes.  Toothpick near the center should come out clean when done and the topping will be a lovely golden color.

Recipe can easily be made into single serving cakes. Recipe makes 10-12 servings. I use stand alone bake cups for my single serving size. Layer 2- 3 oz of batter in each at the bottom, then 2 oz of cherry filling(or filling of your choice), then 1 1/2 TBSP batter, at top with streusel topping. Bake for 30-35 minutes. Let Cool. Best is served warm. It can made in advance, completely cool, wrap in saran wrap and put in freezer. When ready to serve, unwrap cake and rewrap in foil. Place in oven at 350 degrees for 25-30 minutes.

Enjoy!

*Sour milk – 1 TBSP lemon juice/Apple Cider Vinegar mix with 1 cup refrigerated coconut milk / Whole milk. Let sit for 10 minutes before use.