Blackberry Buckle with Faux-Streusel
To be honest, I wobbled on this one. To create it, I had made three changes to the Blueberry Buckle Sans Streusel:
- Used blackberries (on sale!) instead of blueberries
- Used white bean flour instead of garfava flour
- Added a topping made of erythritol and cinnamon
Each of these would be a variation if it were on its own, but put them all together…well, I felt they made a considerable change of texture from the original recipe.
Most significantly, the cake is less moist although I used a smaller pan which made the batter deeper. Was the dryness the result of a difference in fruit, in the flour, or in both? The short answer: I don’t know.
I do have a longer, rambling speculation, but I’ll spare you. Suffice it to say that gluten-free baking remains as fascinating to me as ever.
The second textural change involved the topping. I only added this because the blackberries were tart, but they gave each piece a sweet crunch that didn’t exist in the original…and even merited a compliment from my grandson.
So, given that I think texture is as important as taste…
Makes 8 servings
All changes from the Blueberry Buckle recipe are in italics.
- ½ cup millet flour
- ½ cup white bean flour
- ¼ cup tapioca starch
- ¼ cup potato starch
- ½-1 cup sweetener, depending on your taste and the sweetness of the blackberries (Note: Weight Watcher points for this recipe are based on the use of artificial sugar.)
- 1½ tsp. baking powder
- 1 tsp. xanthan gum
- ½-1 tsp. ground cinnamon (go for the higher amount if you like it cinnamon-y)
- ½ tsp. salt
- ½ cup liquid egg replacement (2 eggs)
- ½ cup unsweetened soy milk
- ½ cup unsweetened applesauce
- ¼ cup no-sugar wild berry or blueberry jam
- ½ tsp. vanilla extract
- 1 pint fresh blackberries, washed and halved, if large
- Cooking spray
- Topping ingredients: ¼ cup erythritol + ¼-½ tsp. ground cinnamon
- In a small bowl, mix together topping ingredients, and put to one side.
- In a medium bowl, whisk together all dry ingredients: flours, starches, sweetener, baking powder, xanthan gum, cinnamon, and salt.
- In a large bowl, put in all liquid ingredients: egg, milk, applesauce, jam, and extract.
- Add dry ingredients in thirds to liquid ingredients, whisking well after each addition. (If batter is too stiff, add more milk in ¼-cup increments.)
- When batter is thick and smooth, gently mix in blackberries.
- Spray an 9″ x 9″ pan with cooking spray.
- Pour batter into pan. If the top needs to be smoothed out, spread with wet fingers.
- Sprinkle topping over the surface of the batter.
- Bake at 350o F oven for 35-40 minutes or until sides are pulling away from the pan and a knife inserted in the center comes out clean.
For Weight Watchers: Each serving is worth 3 points on the PointsPlus plan.