Ingredients
1 cup (145 g) plus 1 1/2 tsp Jeanne’s Gluten-Free All-Purpose Flour Mix
1 teaspoon aluminum-free double-acting baking powder
1/2 teaspoon kosher salt (the big-crystal salt)
1/2 cup (4 oz; 1 stick; 115 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1/2 teaspoon vanilla extract
2 large or extra-large eggs
2 cups (475 ml) chopped strawberries, raspberries, blackberries, or whole blueberries (make sure to drain any juice from these–I often use semi-frozen berries so they’re not mushy)
extra butter and tapioca flour for the pan
Preheat your oven to 350 degrees F/180 degrees C/Gas Mark 4.
From: Art of Gluten-Free Baking (http://artofglutenfreebaking.com)
Prepare a 9 in/23 cm springform pan, place a parchment paper round in the bottom. If using a 9 in/23 regular round cake pan, just place a parchment paper found in the bottom--no need to butter and flour the sides.
In a small bowl, combine 1 cup of the flour, baking powder, and salt.
Using an electric mixer, beat together the butter and the sugar until light and fluffy--about 3 minutes. Add the vanilla extract, beat to mix in. Add the eggs, beat for a few minutes more. Add the flour mixture, beat until just combined. Carefully spoon into the prepared pan (it is a thick batter, so you will need to stabilize the parchment paper so it doesn't shift to one side).
In a medium bowl, combine your berries and the remained 1 1/2 tsp of flour. Spoon the berry mixture over the batter. Bake at 350 degrees for 60-70 minutes or until a tester comes out clean.
Remove from oven and cool in the pan for about 10 minutes. If using a springform pan, run a knife around the sides to release the cake from pan. Then remove outer ring and set cake on rack to cool. If using a cake pan, turn over onto a rack, remove the parchment paper, and cool completely.
I usually serve this as-is, but you can serve it dusted with powdered sugar or with a side dollop of whipped cream.
Enjoy!
Note: If you use a different gluten-free flour mix, alter the amount of or eliminate the xanthan gum, use dairy-free or egg-free substitutes, or change any other ingredients in this recipe, your results may not match my results.