Tuesday, September 13, 2011

End of Summer Cobbler Cake

We are at that point in the year  it's not quite cool enough to embrace fall but still warm enough that you aren't ready to let go of summer.  So, to embrace the end of summer I made a summer fruit cobbler cake.  This cake is soft, and moist with seasonal sun ripened fruit on top.  Because the cake is only slightly sweet, I always serve mine warm with vanilla ice cream. 

Don't give up on the fruits of summer just yet!

Rich moist cake with a caramelized fruit topping:  perfect end of summer dessert
3/4c sorghum flour
1/2c millet flour
1/2c tapioca starch
1c packed brown sugar
1tsp baking powder
1/2tsp sea salt
1 tsp xanthan gum
4tbs butter, melted
2 eggs, room temperature
2/3c buttermilk, room temperature
1/4tsp white balsamic vinegar
1tbs vanilla extract
1tbs raw agave nectar
1c strawberries, stemmed and halved
1 peach, cored and sliced
Granulated sugar, to toss fruit in
Raw sugar, to sprinkle on top

Fruit arranged and ready for the oven
1. Preheat oven to 350F.  Using a 9" springform pan, line the bottom with parchment paper.
2. Mix together flours, starch, brown sugar, baking powder, sea salt and xanthan gum.
3. Add in butter, eggs, milk, vinegar, vanilla extract, and agave nectar.  Beat until smooth.
4. Pat fruit dry and sprinkle with granulated sugar.
5. Pour batter into the pan and spread evenly.  Arrange fruit on top.  Sprinkle with raw sugar (makes a nice crunchy topping).  Bake until a toothpick inserted into the center comes out clean (about 45 minutes).  Serve warm with ice cream.

Serve warm out of the oven with your favorite vanilla ice cream!

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