Friday, February 10, 2012

Raspberry Peach Pudding Cake

This is one of our favorite desserts. I like to put it together before supper so that it's ready after. :) Usually I make it with just raspberries, but I had some frozen peaches in the freezer, so I tried something new tonight. It came out pretty good!

Raspberry Peach Pudding Cake

2 cups fresh or frozen berries (blueberries, raspberries, blackberries, or peaches)
1 teas. cinnamon
1 teas. lemon juice (optional)

1 cup gluten free flour
1/4 teas. xanthan or guar gum (optional)
1/3 cup sugar
1 teas. baking powder
1/2 cup milk of your choice
3 T. canola oil (or melted butter or coconut oil)

1/2 cup sugar
1 T cornstarch
1 cup boiling water

Put fruit in a greased 8x8 pan. I used about 1 pound of peaches and scattered about 1 cup of raspberries over them. You can add as much fruit as you like, it only makes it better :) Sprinkle with cinnamon and lemon juice.

In a mixing bowl combine flour, sugar, baking powder, milk, and oil. Spoon over fruit.

In small bowl combine sugar and cornstarch. Sprinkle over cake batter. Slowly pour boiling water over the whole thing.

Bake in preheated 350 F oven for 45-50 min. If your fruit is frozen, it may take a couple extra minutes. Just check to see that the cake is done in the center and fruit is tender.

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