Spring Fling Cake – Gluten Free!

Spring Fling Cake

 

Though it may feel like summer has already begun here in Florida, especially since we’ve been experiencing temps above 90°, spring has yet come to an official end! So, inspired by the coming end of spring (plus a challenge from one of my followers), I decided to combine some of my favorite springtime flavors to create a Spring Fling Cake. If you like strawberries, lemon, and peaches, swirled together with cream, then this dessert is the perfect choice for you!

 

 

You’ll need:

1 cup Kerrygold salted butter, softened

2 cups organic brown sugar

1 tbsp vanilla extract

2 tsp lemon extract

1 tsp strawberry flavor

4 eggs

2 cups Bob’s Red Mill Gluten-Free All purpose Flour

1 cup Bob’s Red Mill Almond Flour

1 ½ tsp xanthan gum

2 tsp baking powder

2 tsp baking soda

1 tsp salt

1 cup buttermilk

lemon zest from 2 large lemons

1 cup fresh organic strawberries, diced

 

Preheat the oven to 350°F.  Prepare two round 9” pans by greasing and lining with round parchment paper.

In a medium bowl using an electric mixer, cream the butter until light and fluffy.  Add in the sugars and extracts then continue whipping until fully creamed. Add in the eggs one at a time, whipping the batter between each addition.

In a separate bowl, combine the dry ingredients.  Then stir into the creamed mixture a little at a time, alternating with the buttermilk. Then, gently fold in the lemon zest and strawberries.

spring fling cake strawberries lemon zest batter

Pour batter into prepared pans, then bake for 30 – 35 minutes or until toothpick comes out clean from the center and the tops are a light golden brown. Allow to cool completely before frosting.

 

Peachy Cream Frosting

 

1 8oz block cream cheese, softened

1 cup Kerrygold Salted Butter, softened

2 tsp strawberry flavor

1/2 cup soft peaches, chopped and pureed

5 cups powdered sugar

 

In a bowl, cream together the butter and cream cheese. Whip in one cup of powdered sugar, then add in the extract and peaches. Whip in the final four cups of sugar , one cup at a time. If a thicker frosting is desired, beat in an additional cup of sugar plus 1/2 teaspoon of salt. If you would like a thinner frosting, whip in a splash of heavy cream instead.

 

Spread the butter cream over the bottom layer of cake for the filling, then place the second cake on top.  Finish frosting the top and sides of the cake with the remaining butter cream.  Garnish with a spoonful of peaches then cut, serve, and enjoy this delicious, bright Spring Fling Cake!

spring fling cake strawberries lemon zest strawberries fruit cake


 

Spring Fling Cake – Gluten Free!

Spring Fling Cake – Gluten Free!

Ingredients

    Spring Fling Cake:
  • 1 cup Kerrygold salted butter, softened
  • 2 cups organic brown sugar
  • 1 tbsp vanilla extract
  • 2 tsp lemon extract
  • 1 tsp strawberry flavor
  • 4 eggs
  • 2 cups Bob’s Red Mill Gluten-Free All purpose Flour
  • 1 cup Bob’s Red Mill Almond Flour
  • 1 ½ tsp xanthan gum
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk
  • lemon zest from 2 large lemons
  • 1 cup fresh organic strawberries, diced
    Peachy Cream Frosting:
  • 1 8oz block cream cheese, softened
  • 1 cup Kerrygold Salted Butter, softened
  • 2 tsp strawberry flavor
  • 1/2 cup soft peaches, chopped and pureed
  • 5 cups powdered sugar

Instructions

    For the Cake:
  1. Preheat the oven to 350°F. Prepare two round 9” pans by greasing and lining with parchment paper.
  2. In a medium bowl using an electric mixer, cream the butter until light and fluffy.
  3. Add in the sugars and extracts then continue whipping until fully creamed.
  4. Add in the eggs one at a time, whipping well between each addition.
  5. In a separate bowl, combine the dry ingredients.
  6. Stir dry ingredients into the creamed mixture a little at a time, alternating with the buttermilk.
  7. Gently fold in the lemon zest and strawberries.
  8. Pour batter into prepared pans, then bake for 30 - 35 minutes or until toothpick comes out clean from the center and the tops are a light golden brown.
  9. Allow to cool completely before frosting.
    For the Frosting:
  1. In a bowl, cream together the butter and cream cheese.
  2. Whip in one cup of powdered sugar, then add in the extract and peaches.
  3. Whip in the final four cups of sugar, one cup at a time.
  4. *Tip: For thicker frosting, add an additional cup of sugar plus 1/2 teaspoon of salt. For thinner frosting, whip in a splash of heavy cream instead.
  5. Spread the butter cream over the bottom layer of cake for the filling, then place the second cake on top. Finish frosting the top and sides of the cake with the remaining butter cream.
  6. Garnish with a spoonful of peaches then cut, serve, and enjoy this delicious, bright Spring Fling Cake!
http://delectablydifferentkitchen.com/2016/06/spring-fling-cake-gluten-free/

Leave a Reply

Your email address will not be published. Required fields are marked *