Gluten Free(DOM)

We are a Mother daughter team both gluten free and one who is lactose! We have been going strong for 5+ years now and through trial and error have learned the good and the bad!

Recipe: Martha’s Upside down Nectarine cake- GF verison

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I recently went to trader joe’s and saw this crate of nectarines. I knew that I wouldn’t be able to finish them all so I was searching for other methods to bake with them. I found a great recipe by Martha Steward and made it gluten free.

Ingredients:
FOR THE FRUIT FILLING
1 cup (2 sticks) unsalted butter room temperature
3 tablespoons agave
2 cups light-brown sugar packed
1/2 teaspoon vanilla extract
1/2 teaspoon coarse salt

FOR THE CAKE
2 1/2 pounds nectarines, about 10 to 15
3 cups Pamela’s Gluten Free Baking Flour, plus more for pans
1 tablespoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
1 3/4 cups sugar, plus more for sprinkling fruit
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk

Directions:
Pre-heat the oven to 350 degrees. Start with the fruit filling. Mix and combine all ingredients in a separate bowl. Grease a 3 X6 cake pan or 12 muffin cups. **If you use the muffins tins you will have extra batter to do them in 2-3 batches.

Divide fruit filling evenly among cake pans or muffin tins and spread with an offset spatula to make smooth. Slice fruit into 1/4-inch wedges. Starting from the inside and working outwards, arrange fruit slices in a fanlike, circular pattern on top of fruit enhancer, using about 2 to 3 pieces fruit per cake. If making mini upside-down cakes, slice fruit into circular, cross-sectional slices about 1/4-inch thick, using one round slice per muffin tin.

Mix the cake batter: with an electric mixer, beat the butter and sugar until light and fluffy, 3 to 4 minutes, Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.

Divide the batter between the prepared pans, and smooth with an offset spatula. Bake: 35 to 40 minutes for the 6-inch cakes, or 20 to 25 minutes for the mini upside-down cakes. Transfer pans to a wire rack to cool 30 minutes, or 20 minutes for minis. Loosen side of cake with small offset spatula or paring knife. Get a plate and flip the cake tin onto the plate. Make sure the cake has cooled first before you flipped.

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