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Let me start off by saying that one of the things I love about being a Virginian (and there are many) is the wide range of local food and products available year round in the state. When most people think of wine country they think of California and Napa Valley. I like to think of Virginia and the Shenandoah valley; we have so many beautiful wineries and meaderies in our state that highlight many local fruits in their wines that there’s nothing quiet like it in your common types of wine. But beyond my love for the local wines is my huge love for our summer farmer’s markets. I love going to the Falls Church farmer’s market on a Saturday morning and seeing the wide range of local foods.
The range and quality of produce that a farmer’s market is amazing. One of my secrets to making delicious food that people love is to use local produce as much as possible. Not only does it give you a sense of pride that you used food close to home, but you know the food is fresh. It doesn’t have to be frozen in a truck and driven cross-country to reach you. It’s fresh picked fruit and vegetables practically delivered to your doorstep. Sometimes the most delicious food is food locally available and simply cooked or baked to highlight the beauty in the produce.
That’s why I’m so excited to be hosting this week’s Local Food & Farmer’s Market #SundaySupper. This weekend many of us are sharing recipes that use food locally grown near us. So not only are you going to find beautiful and delicious recipes made with local ingredients, but you’ll be able to learn more about each of our participants through the stories they tell about their homes and local regions. (i.e. Food always brings people together.)
Please check out all of the recipes below, and be sure to check out my Gluten Free Sour Cherry Cake at the bottom!
Appetizers & Salads

Soups & Sides

Entrees

Desserts

Join the #SundaySupper conversation on twitter today! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.

Here’s the recipe for my Gluten Free Sour Cherry Cake. I’ve adapted a white cake recipe from I Am Baker to be gluten free. I reduced the flour ratio a bit like I normally do for gluten free cakes, and I don’t use almond extract since my gluten free flour blend uses almond flour. I like to use sour cherries in this recipe because the burst of sour flavor contrasts the sweetness of the cake and the frosting quite well. If you can’t find sour cherries, then you can use traditional sweet cherries as a substitute.
Prep Time 30 minutes (this will go faster if you have someone pit the cherries with you)
Bake Time 30 minutes
Results in one sheet cake
Cake Ingredients
1 1/2 sticks butter, cubed (let it sit out for about 15 minutes)
1 3/4 cup sugar
1 cup sweet rice flour
1/2 cup almond flour (substitute with 1/4 c rice flour and 1/4 tapioca flour if you are allergic to nuts)
1/4 cup potato flour
1/4 cup tapioca flour
1 tsp xantham gum
4 tsp baking powder
1 cup room temperature milk
6 room temperature egg whites
1 1/4 tsp vanilla
1 cup pitted sour cherries

Frosting Ingredients
1 cup cold whipping cream
1 tsp vanilla extract
1 1/2 tbsp sugar

Steps to make the Cake
Preheat an oven to 350F. Line the bottom of a greased sheet cake pan with parchment paper. (Makes removal super low stress)

In a large bowl, cream the butter with half of the sugar. In a small bowl, blend together the flours, gum, and powder. Mix the flour into the creamed butter until well combined. Stir in the milk until most of the lumps are gone.

In a medium sized bowl, whisk the egg whites, other half of the sugar, and vanilla for about 2 minutes, or until the whites start to foam. Add the egg whites to the batter, and stir until a consistent batter has formed. Fold in the sour cherries.

Pour the batter into the pan and place the pan in the oven for about 30 minutes, or until an inserted toothpick comes out clean. Remove the cake from the oven and cool for about 10 minutes. Invert onto a wire cooling rack and let cool to room temperature. It need to be cool to the touch or else the frosting will melt.

Steps to make the frosting
Pour the cream, sugar, and vanilla into a cold bowl. Whisk the cream until soft peaks form and it is spreadable without losing form. Return the cake to the pan (make sure both the cake and the pan are cool to the touch) and frost the top of the cake.

  1. Paula @ Vintage Kitchen says:

    You certainly made good use of those cherries in the picture! I´m always interested in gf cakes. And more if they have cherries! Thanks for hosting today!

  2. T.R. says:

    Thanks! I know I’m slightly biased, but I really love gluten free cakes, they can be just as light and airy as wheat flour-based cakes, just have to know which flours are better for cakes than others!

  3. A_Kiasi says:

    Umm, YUM! Once I saw those ingredients, I just knew I could make this cake. I love recipes with just a few ingredients, and the fact that this is a cake recipe makes it all the sweeter! I’m your next-door neighbor in Maryland, and your post (your love for Virginia wines and local produce really shines through) makes me want to explore Virginia wines and to drive to Falls Church to check out that farmer’s market. Very nice post!

  4. Stacy says:

    That is a lovely cake, T.R. I can tell it’s delicious too from your friend’s wide smile! Thanks so much for hosting this week. I have a couple of friends who are gluten-free by choice or by force and I have been wanting to bake for them. I managed to find xanthum gum when I was in Paris so I am ready to give this a try!

  5. Wendy says:

    Thanks for hosting…and for the lovely pics of your local farmers market! When we travel, I try to get to a local farmers market to scope out the goods. My favorite is the one at San Francisco’s Ferry Building!

  6. The Wimpy Vegetarian says:

    What a great sounding cake!! Cherries are the best the time of year – but I don’t see the sour variety often. I need to find some now. Thanks so much for the great hosting job this week!!

  7. T.R. says:

    Thanks! If you do any Virginia wine tour, I definitely recommend the Charlottesville area. Not only is it great wine but there are some beautiful views of the mountains.

  8. littleredkitchen says:

    What a great cake for cherries! We just got a huge batch of bing cherries from my CSA and I think they’d be great in this cake too. Thanks for hosting this week.

  9. Kathia Rodriguez says:

    Cherries are in my list of To make soon” and this cake is perfect for a first try. Thank you, looks delicious.

  10. Renee Dobbs says:

    Thank you so much for hosting this week’s Sunday Supper event. You did a fantastic job! And I’m enjoying your recipe too. It’s making me want sour cherries because I’ve only had the sweet ones this year so far.

  11. The Ninja Baker says:

    Your cake and whipped cream frosting look divine, TR. I can only imagine what a tasty accent those Virginian cherries add =) Thank you for hosting and doing such a great job on this SundaySupper.

  12. Family Foodie says:

    This cake looks fabulous… I only wish you had dropped some off at my house! Thank you for hosting this week’s #SundaySupper!

  13. Nancy says:

    Thanks for being such a fabulous host this week, T.R.! I love this theme. I’m a huge supporter of local farmers, especially after watching documentaries like Food Inc. and seeing the devastating practices of the giant corporations. Your cake looks divine. I adore cherry cakes and find that they’re so underrated. I love how happy your friend looks – hell, I’d be thrilled too to get a plateful of free delicious cake!

  14. Webicurean says:

    Thanks for hosting the farmers’ market fest! Living in San Francisco, I’m fortunate to have multiple farmers’ markets all over the city! Now, about that cake, boy does it sound good–I love cherries, so I’ll be giving this one a whirl soon!

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