Gluten-Free Almond, Pear & Sorghum Cake
The cake batter bakes up over a double layering of pears, which soften and make a dense, almost bread pudding-like texture to this cake. And it’s gluten free!
Amy Cornell opened her Brentwood bakery to satisfy her desire for gluten-free goods. She named it the Gluten Free Goose after her son, whose nickname is “Goose.” The bakery, which
is 100% certified gluten-free and celiac-safe, has had lines since its opening and is already expanding to include more breakfast and lunch items, as well as a cake case. Here is one of their fabulous cookie recipes. As baking, and particularly gluten-free baking, is very precise, we’ve given the measurements in grams also.
The key to these moist, dense cookies is the browned butter and chilling the dough overnight. You can find Bob’s Red Mill baking flour at your local supermarket. You can also substitute regular flour if you’re not gluten-free. Enjoy.
Gluten Free Goose, A Bakery
6601 Sugar Valley Dr #115, Nashville
@glutenfreegoose615
Ingredients
- 5 ounces (140 grams) pecan pieces, chopped well
- 1 tablespoon unsalted butter
- 1 1/2 cups (375grams) Bob's Red Mill 1 to 1 Baking Flour
- 1 1/2 tablespoons (20g) cornstarch
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/2 teaspoon (4g) baking soda
- 8 ounces (1 stick, 227g) brown butter
- 3/4 cup cup (200g) light brown sugar
- 1/2 cup (100g) sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 large (20g) egg yolk
Instructions
1. Place pecan pieces and butter in a pan and lightly toast. Place in a bowl to cool, set aside.
2. To prepare browned butter, place butter in a small saucepan and cook on medium-low heat until butter turns the color of apple juice. Gently stir occasionally to prevent sticking on the bottom of the saucepan. Once browned, do not mix the browned butter or else it will bubble over. Pour into a bowl to cool with brown bits. Let return to a creamy consistency to use.
3. Combine flour, cornstarch, salt, cinnamon and baking soda in a bowl.
4. Place butter in a mixing bowl. Add sugars and cream together until light. Add vanilla, eggs and egg yolks. Mix well.
5. Add dry ingredients and mix just until blended. Add buttered pecan pieces. Mix.
6. Scoop batter with a 1⁄4 cup ice cream scoop onto a sheet pan. Place in refrigerator 4 hours or overnight.
7. Preheat oven to 350F. Gently press dough balls and bake 12–18 minutes or until edges are set and center is still soft. Sprinkle with coarse salt if desired.
Related Stories & Recipes
Gluten-free Maple Scones
These scones are also terrific made with standard butter, flour and sour cream.
Sorghum Molasses Cookies
These cookies are best right out of the oven while still warm and soft on the inside and crunchy on the outside. You can use molasses if you don’t have sorghum.
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