As this tempting dessert bakes, the cake batter rises and buckles around the fruit, giving it a wrinkled appearance.
2.3 ounces millet flour (about 1/2 cup)
2.3 ounces brown rice flour (about 1/2 cup)
1.3 ounces white rice flour (about 1/4 cup)
1.05 ounces tapioca flour (about 1/4 cup)
2 teaspoons xanthan gum
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup butter, softened
2 tablespoons canola oil
1 teaspoon vanilla extract
2 large eggs
1 cup low-fat buttermilk
2 cups mixed berries (such as blueberries, blackberries, and raspberries)
1/2 cup chopped pecans
1/4 cup packed brown sugar
1 tablespoon butter, melted
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
How to Make It
Preheat oven to 350°.
To prepare filling, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours in a bowl, stirring with a whisk. Set aside 1/4 cup flour mixture. Add xanthan gum, baking powder, baking soda, and salt, stirring to combine.
Place granulated sugar and softened butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add oil, vanilla, and eggs; beat until blended. Add flour mixture and buttermilk alternately to sugar mixture, beating after each addition until smooth. Fold berries into batter using a rubber spatula. Pour batter into a 9-inch square glass or ceramic baking dish coated with cooking spray.
To prepare topping, combine reserved 1/4 cup flour mixture, pecans, and remaining ingredients; sprinkle over batter. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes.
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