Gluten Free Zucchini Cranberry Cake

Ingredients:

2 Eggs
1/4 C Light Tasting Olive Oil
1/4 C Applesauce
1/2 C Brown Sugar, packed
1/2 C Sugar
1 t Vanilla Extract
1 1/4 C Pamela's Gluten-Free Bread Mix (or other GF flour blend)
1/8 t Baking Powder
1 t Baking Soda
3/4 t Ground Cinnamon
1/2 t Salt
1/4 t Ground Nutmeg
1 C Shredded Zucchini
1/2 C Dried Cranberries
1/2 C Chopped Pecans

Directions:

Preheat oven to 350 degrees F.

Grease an 8x8-inch baking dish.

In a large bowl, whisk together eggs, oil, applesauce, sugars and vanilla extract.

Add in flour, baking powder, baking soda, cinnamon, salt and nutmeg. Stir until combined.

Fold in zucchini and stir until mixed in.

Fold in cranberries and pecans.

Spoon into prepared baking dish.

Bake for 30-35 minutes or until tester inserted in center comes out clean.

Remove from oven and cool completely.

Top with cream cheese frosting and serve immediately or refrigerate until ready!

If desired, sprinkle cinnamon-sugar over the top of the cream cheese.

Note: Can be doubled for a 9x13-inch cake.

* Adapted from http://www.sixsistersstuff.com/recipe/2014/09/cinnamon-zucchini-cake-with-cream-cheese-frosting/

Gluten Free Palisade Peach Upside-Down Cake

Ingredients:

3/4 C Butter, softened, divided

1/2 C Packed Brown Sugar

2-3 Fresh, Ripe Palisade Peaches, sliced (or other peaches)

3/4 C Sugar

1 Egg

1/2 t Almond Extract

1/2 C Milk

1 1/4 C Pamela's Gluten-Free Bread Mix (or other GF flour blend)

1 1/4 t Baking Powder

1/4 t Salt

Directions:

Preheat oven to 350 degrees. 

Place 1/4 C butter in a 9-inch round baking pan and set in oven to melt butter. 

Remove from oven and swirl butter around to coat bottom of pan. 

Sprinkle with brown sugar. 

Arrange peach slices in single layer on top of brown sugar. 

In a large bowl, cream sugar and remaining butter together. Beat in egg, almond extract and milk. 

In a medium bowl, mix together flour, baking powder and salt. Add to creamed mixture and stir until combined. 

Spoon batter over peaches. 

Bake in preheated oven for 45-50 minutes or until tester inserted in center comes out clean. 

Remove from oven and cool in pan 15 minutes before inverting onto serving dish. 

Serve warm or at room temperature with vanilla ice cream. 

Yield: 6-8 Servings

* Adapted from https://www.tasteofhome.com/recipes/upside-down-peach-cake

Gluten Free Custard Cake

Ingredients:

1/4 C Melted butter, slightly cooled

4 Eggs

3/4 C Sugar

2 C Whole Milk

2 t Vanilla extract

1/2 C Gluten-Free All-Purpose or Baking Flour

Pinch Salt

Cinnamon

Directions:

Preheat oven to 350 degrees. 

Grease or butter an 8x8-inch casserole dish. 

Combine all ingredients in blender and blend for 30 seconds. 

Pour into prepared pan. 

Sprinkle with cinnamon. 

Bake for 45 minutes or until set. 

Remove from oven and allow to cool. Serve warm or after chilling. 

* Adapted from http://www.hoteatsandcoolreads.com/2012/06/magic-crust-custard-pie-recipe.html

Norwegian Applesauce Cake

Ingredients:

2 C All-Purpose Flour (use Gluten-Free if desired)

1 t Cinnamon

1/2 t Ground Cloves

1/2 t Salt

1 t Baking Soda

1/2 t Ground Nutmeg

1/2 C Lard or Shortening or Softened Butter (or 1/4 C Lard and 1/4 C Butter)

1 C Sugar

2 Large Eggs

1 C Cold Applesauce

3/4 C Golden or Regular Raisins

Directions:

Preheat oven to 350 degrees. 

Grease an 8x4-inch loaf pan. 

In a medium mixing bowl, whisk together flour, cinnamon, cloves, salt, baking soda and nutmeg. 

In a large mixing bowl, cream together shortening and sugar. Add one egg at a time, mixing thoroughly between each addition. 

Add half of the flour mixture and half of the applesauce. Mix thoroughly. Add the rest and mix thoroughly. 

Fold in raisins. 

Pour into prepared pan and bake in preheated oven for 65-80 minutes until golden brown and a tester comes out clean. 

Place on wire cooling rack for ten minutes before removing from pan. 

* Adapted from http://www.silive.com/cooking/staten-island-cookbook/index.ssf/2015/10/fall_cookbook_norwegian_apples.html

Green Tomato Spice Cake

Ingredients:

2 C Finely Diced Green Tomatoes

1/2 T Salt

1/4 C Butter, softened

1/2 C Sugar

1 Large Egg

1 C All-Purpose Flour

1/2 t Ground Cinnamon

1/2 t Ground Nutmeg

1/2 t Baking Soda

1/8 t Salt

1/4 C Raisins

1/4 C Chopped Walnuts or Pecans

Directions:

Measure tomatoes into a medium bowl. Sprinkle with salt. Let stand for 10 minutes. 

Rinse with cold water in colander and drain. 

Preheat oven to 350 and grease an 8x8-inch baking dish or cake pan. 

In a large mixing bowl, cream together butter and sugar. 

Add egg and beat until creamy. 

In a separate bowl, mix together flour, cinnamon, nutmeg, baking soda and salt. Stir in raisins and nuts. 

Add dry ingredients to wet and mix well. 

Thoroughly mix in drained tomatoes. 

Pour into baking dish and bake for 30 minutes, or until tester inserted in center comes out clean. 

* Adapted from http://allrecipes.com/recipe/8381/green-tomato-cake/

Fresh Apple Cake with Brown Sugar Glaze

Ingredients:

Cake:

1 1/2 C Flour (or All-Purpose Gluten Free flour or Pamela's Bread Mix)

1 C Sugar

1/2 t Baking soda

1/2 t Salt

1/2 t Cinnamon

2 Eggs

1/2 C Oil or Melted Butter

1 t Vanilla

1 1/2 C Finely Chopped Granny Smith Apples, peeled

1/2 C Chopped Pecans (or Walnuts)

Glaze:

1/2 C Packed Brown Sugar

3 T Butter

1/2 t Vanilla

1 T Heavy Cream

Directions:

Preheat oven to 350 degrees. 

Grease an 8-inch round or square pan. 

In a medium bowl, whisk together flour, sugar, baking soda, salt and cinnamon. 

In a large mixing bowl, beat eggs until light colored and foamy. Beat in oil (or butter) and vanilla. 

With a spoon, stir in flour mixture. Stir in apples and pecans (or walnuts). 

Spoon into baking dish. 

Bake for 40-45 minutes or until done in center. 

When cake is finished remove from oven and set pan on wire cooling rack. 

In a medium saucepan over medium heat, stir brown sugar, butter, vanilla and cream for 3-5 minutes. 

Pour glaze over hot cake. 

Cool completely before serving with butter pecan ice cream!

* Adapted from http://lickthebowlgood.blogspot.com/2010/09/caramelly-appley-delicious.html

Gluten Free Pineapple Cake

Ingredients:

Cake:

2 C Gluten-Free All Purpose Flour

1 C Sugar

1 t Baking soda

1/2 t Salt

2 Eggs

1/2 C Unsweetened applesauce

1/3 C Mashed banana

20 oz Can Crushed Pineapple (with juice)

Syrup:

3/4 C Butter

1/2 C Sugar

1/2 C Evaporated milk

1 t Vanilla extract

Directions:

Preheat oven to 350 degrees. 

Grease a 9x13 pan.

Cake:

In a large bowl, mix together flour, sugar, baking soda and salt. Stir in beaten eggs, banana, pineapple with juice and applesauce. 

Pour batter into prepared pan. 

Bake for 30 minutes or until done. 

Syrup:

In a medium saucepan, combine butter, evaporated milk, sugar and vanilla. 

Bring mixture to boil over medium heat and cook for about 5 minutes. 

Pour over cake while still syrup and cake are both still warm. 

Serve room temperature. Refrigerate leftovers. 

* Adapted from http://allrecipes.com/Recipe/Pineapple-Cake-II/Detail.aspx

Gluten Free Chocolate Sheet Cake

Ingredients:

Cake:

1 C Unsalted butter

1 C Water

4 T Unsweetened Cocoa powder

2 C Sugar

1/2 t Salt

2 C Gluten-Free All-Purpose Flour

1 t Baking soda

2 Eggs

1 C Sour cream

1 t Vanilla extract

Frosting:

1/2 C Unsalted butter

6 T Milk

4 T Unsweetened Cocoa Powder

1 lb Powdered sugar

1 t Vanilla extract

1 C Semi-sweet Chocolate chips (optional)

Directions:

Cake:

Preheat oven to 350 degrees. 

Grease and flour an 11x17-inch rimmed cookie sheet. 

In a medium saucepan, combine butter and water and bring to a boil. Remove from heat.

In a large mixing bowl, combine cocoa powder, sugar, salt, flour, baking soda, eggs, sour cream and vanilla. 

Add butter and water mixture to flour mixture. Mix well. 

Pour/spread into cookie sheet. 

Bake 15-20 minutes. 

Remove from oven. 

Optional: Sprinkle chocolate chips over hot cake. 

Frosting:

In a large mixing bowl, gently stir together cocoa powder and powdered sugar. 

In a medium saucepan, bring butter and milk to a boil. Pour over powdered sugar mixture. 

Add vanilla and stir until combined. 

Pour over hot cake and spread, with a spatula, from the middle toward the edges. 

Yield: 24 Servings

* Adapted from http://www.helloglutenfree.com/2012/03/06/gluten-free-texas-sheet-cake/

Gluten-Free Chocolate Mocha Buttermilk Cake

Ingredients:

3 T Butter, softened

1/3 C Sugar

1/2 C Buttermilk (or plain milk kefir)

2 t Vanilla extract

1 Large egg

2/3 C + 2 T Gluten-Free All-purpose flour

1/3 C + 1 T Unsweetened Cocoa powder

2 t Baking powder

Pinch of salt

1/2 C Hot coffee (or boiling water if mocha flavor isn't desired)

Directions:

Preheat oven to 350 degrees. 

Grease a 9-inch cake pan. 

In a mixing bowl, beat butter and sugar together. 

Mix in vanilla, egg, and buttermilk (or kefir). 

Add flour, cocoa powder, baking powder, and salt. 

Pour in hot coffee (or water). 

Mix until fluffy. 

Pour into cake pan and bake for 20-30 minutes or until cake tester inserted in center comes out clean.

Remove from oven. Allow to cool in pan several minutes. Serve warm or at room temperature with vanilla ice cream. 

For a fun twist, try adding 1/3 C chocolate chips or serving topped with raspberries!

* Adapted from http://www.southerninlaw.com/2014/02/lightened-up-buttermilk-chocolate-cake-recipe-gluten-free.html

Cranberry Apple Pumpkin Bundt Cake with Maple Glaze

Ingredients:

Cake:

1 1/2 C Peeled and diced Granny Smith Apples
2 T Butter, melted
1/2 C Finely chopped sweetened dried cranberries
1/2 C Firmly packed brown sugar
3 T Flour
2 C Sugar
1 C Butter, softened
4 Large eggs
15 oz Canned pumpkin
1 T Vanilla extract
3 C Flour
2 t Baking powder
2 t Pumpkin pie spice
1/2 t Baking soda

Glaze:

1/2 C Pure maple syrup
2 T Butter
1 T Milk
1 t Vanilla extract
1 C Powdered sugar

Directions:

Preheat oven to 325 degrees.

Grease and flour 10-inch bundt pan.

In a small bowl, toss diced apples with melted butter to coat. Add cranberries, brown sugar, and 3T flour.Toss until well-blended. Set aside.

In a large mixing bowl, beat granulated sugar and 1 C butter at medium speed until light and fluffy. Add eggs one at a time beating just until blended after each one. Add pumpkin and vanilla. Beat just until blended.

In a large bowl, combine 3 C flour, baking powder, pumpkin pie spice, and baking soda.

Gradually add flour mixture to mixing bowl beating until just blended after each addition.

Spoon half of batter into bundt pan. Spoon apple mixture over batter leaving 1/2-inch border around outer edge. Spoon in remaining batter on top of apple mixture.

Bake 70-80 minutes or until a long cake tester comes out clean.

Remove from oven and cool on wire rack for 15 minutes.

Remove from pan to wire rack and cool an additional 2 hours until completely cool.

When cake is cool proceed to making glaze.

In a small saucepan, bring maple syrup, butter, and milk to a boil over medium-high heat, stirring constantly. Boil for 2 minutes, stirring constantly.

Remove from heat. Whisk in vanilla.

Gradually whisk in powdered sugar until smooth. Stir gently for 3-5 minutes until mixture begins to thicken and cool slightly.

Immediately pour glaze onto cake.

* Adapted from http://homeiswheretheboatis.net/2012/11/18/cranberry-apple-pumpkin-bundt-cake/

Flourless Chocolate Cake

Ingredients:

Cake:

12 oz Bittersweet chocolate, coarsely chopped
3/4 C Unsalted butter, cut into six pieces; more for the pans
5 Large eggs
1 C Granulated sugar
1 1/2 t Pure vanilla extract

1/4 t Salt
1/4 C Unsweetened cocoa powder, sifted if lumpy; more for the pan

Glaze:

4 oz Bittersweet chocolate, coarsely chopped
3 T Unsalted butter

Directions:

Cake:

Position a rack in the middle of the oven and heat the oven to 300 degrees.

Lightly butter the bottom of a 9x2-inch round cake pan and line it with a round of parchment paper.  

Lightly butter the parchment and the sides of the pan and dust with cocoa powder. Tap out any excess.

Melt the chocolate and butter in the microwave at 50% power, stirring until smooth. Set aside to cool slightly.

In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, sugar, vanilla, salt, and 2 tablespoons water. Beat on medium high speed until the mixture is very foamy, pale in color, and doubled in volume, about 2 minutes. Reduce the mixer speed to low and gradually pour in the chocolate mixture. Increase the speed to medium high and continue beating until well blended, about 30 seconds. Add the cocoa powder and mix on medium low just until blended, about 30 seconds.

Pour the batter into the prepared pan. Bake until a pick inserted in the center comes out looking wet with small gooey clumps, 40 to 45 minutes. Don't overcook. Let cool in the pan on a rack for 30 minutes. If necessary, gently push the edges down with your fingertips until the layer is even. Run a small knife around the edge of the pan to loosen the cake. Cover the cake pan with a wire rack and invert. Remove the pan and parchment and let the cake cool completely. Cover and refrigerate the cake until it's very cold, at least 6 hours or overnight.

Glaze:

Melt the chocolate and butter in the microwave at 50% power, stirring until smooth. Pour the warm glaze over the chilled cake and spread the glaze evenly to within 1/4 inch of the edge. Refrigerate the cake until the glaze is set, 20 to 40 minutes. Before serving, remove the cake from the refrigerator and let it come to room temperature, 20 to 30 minutes. To serve, cut the cake into verty small slices using a hot knife.

Yield: 16 Servings

*Adapted from http://www.recipe.com/flourless-chocolate-cake-with-chocolate-glaze/