Gluten Free - Rice Flour Cranberry Walnut Muffin Cake
From the Kitchens of Cheesecake Farms
Here's another gluten free recipe that guests at our Bed & breakfast frequently ask for.
They like it because it tastes good.
As I've said before, gluten free eating is NOT about giving up something and using a lesser quality substitute. It's about making different choices from a whole world of yummy things to eat.
Some foods contain have gluten. Some don't.
When you learn which do and which don't, you can make easily make the best choices for you.
By the way, you can serve gluten free foods to those who eat gluten with out even mentioning that it's gluten free.
All anyone really cares about is how food tastes anyway.
Makes 1 (6 inch) cake
Serves 6 to 8
Uses a 6 inch spring form pan lined with baking parchment
1/2 cup rice flour (or Gluten Free Baking Mix like Bisquick)
1/4 c sugar
1/2 teaspoon baking powder
1/3 cup whole fresh cranberries
1 small fresh apple (Cored and cut into random 3/8 inch chunks - peeling is optional)
1/4 cup walnuts
1 T orange juice
2 T vegetable oil
Assemble the spring form pan and mist with baking spray. Line the bottom of the pan with a circle of baking parchment. Lightly mist the parchment (in the pan) with baking spray. Set aside.
Position oven rack so cake will bake in center. Preheat to 350 degrees.
In a small bowl, mix together flour, sugar and baking powder. Add cranberries, apple chunks and walnuts. Toss to coat with flour mixture. Stir in egg, juice and oil. Pour into pan and smooth out batter.
Bake in preheated oven until cake is set, very lightly browned on top and pull away a little from the sides of the pan - about 35 minutes. Remove from oven and cool 10 minutes.
After 10 minutes of cooling, cut around the cake with a knife to release it from the pan. Open the latch and remove pan sides. Invert onto a tray or flat dish. Remove the parchment paper. Immediately re-invert cake onto serving dish. Cool or serve warm.