Friday, July 26, 2013

Mixed Berry Picnic Cake

It's been awhile since I've had a really good cake that's gluten free. Thanks to the Baron's mom, Marnee, she satisfied my cake craving during our recent picnic. She made this wonderfully moist cake made with fresh berries and a really good sugar crust. This Mixed Berry Picnic Cake takes a simple cake batter in a baking pan that's topped with a mix of strawberries, raspberries and blueberries, and is sprinkled with an easy sugar topping before baking. Each bite is bursting with fruit and if you need an idea to use up the season's berries, this is your go to recipe...

Before we get to the recipe, I'm thrilled it's the weekend! What's on your weekend agenda? Any fun eats planned? For me, it's a special extended weekend ahead that's full of events. I'll be hosting a culinary tour once again in Chicago on Saturday, followed by a special Irish dinner out with the Baron to kick off his birthday weekend. Sunday is a fun day out with the Baron's family, where Joel and I will be experiencing our first demolition derby - a traditional event that the Baron enjoys for his birthday. Monday, the Baron and I are off from work to celebrate his actual birthday. We plan on relaxing and if the weather is warm enough, we'll hit the local amusement/waterpark for the day before celebrating his birthday at home with my family. So yes, another busy yet fun weekend in store!

Going back to this Mixed Berry Picnic Cake recipe, it's definitely a great recipe as is and I'm thinking of making it in muffin or cupcake form soon. You can make this in advance and because it's one of those mix, pour, & bake cakes that doesn't require any frosting, it's easy to bring along to any picnic or potluck. You can even play around with the fruit used and use just 1 1/2 cups of one specific fruit or any combination of fruits you prefer.

Mixed Berry Picnic Cake
recipe from Marnee K {the Baron's mom}

2 cups allpurpose flour [or 280 grams GF flour blend* + 1 teaspoon xanthan gum]
1 cup granulated sugar
11/2 teaspoons baking powder
1 teaspoon salt
2 egg
1 cup milk
4 tablespoons butter, melted
1 1/2 cups fresh mixed berries {sliced strawberries, raspberries, blueberries}

Topping: 
1/2 cup all purpose flour [or 70 grams GF flour blend*]
1/2 cup granulated sugar
1/4 cold butter


Preheat oven to 350 degrees.

In a large bowl, combine the flour, sugar, baking powder and salt; set aside.

In another bowl, whisk together the eggs, milk and melted butter. Pour mixture into the dry ingredients in the large bowl, stirring until moistened. Transfer cake batter into a 9x13 baking pan.

Sprinkle the mixed berries over the cake.

For the topping. combine the flour, sugar and butter in a bowl, using a fork or pastry cutter to combine until crumbly. Sprinkle the topping over the berries.

Bake cake in the preheated oven for 30-35 minutes or until a toothpick inserted near the center comes out clean.

To serve, cut into squares and serve with whipped cream or ice cream if desired.


*Gluten free flour blend:
This is the best combination for my personal uses and has never failed me. I purchased a majority of the ingredients at an Asian market (at less than $.99/lb) and the other ingredients marked were Bob Red Mill brand. Cornstarch was Argo brand.

300 grams superfine brown rice flour (Bob's Red Mill)
250 grams sweet rice flour (Asian market)
150 grams tapioca flour (Asian market)
100 grams sorghum flour (Bob's Red Mill)
100 grams potato starch (Asian market)
100 grams cornstarch (Argo brand)


Whisk together the above flours and store in an air tight container. To use, measure out 140 grams for every cup called for in your favorite baking recipe (NOT yeast bread recipes.) Add 1/2 teaspoon xanthan gum for every cup used in the recipe as well to help with texture and binding. Voila! You can bake gluten free with confidence!