Ingredients
FOR THE CAKE:
2 and 1/4 cups gluten free all-purpose flour ( I used Bob's Red Mill 1 to 1 Baking)
1 teaspoon baking powder
1/2 teaspoon salt
1 and 1/2 cups unsalted butter, at room temperature
3/4 cup cream cheese, at room temperature
2 cups granulated sugar
1/4 cup light brown sugar, packed
1 tablespoon grated orange zest
1 and 1/2 teaspoons GF Vanilla Extract
1 teaspoon GF Almond Extract
5 large eggs, at room temperature
2 cups fresh berries
3 tablespoons GF all-purpose flour
FOR CHOCOLATE FROSTING:
1 cup unsalted butter, at room temperature
2 and 1/2 cups confectioners’ sugar
1/4 teaspoon salt
2 tablespoons heavy cream
1 teaspoon GF Almond Extract
6 ounces quality white chocolate, melted and cooled for 5 minutes
FOR THE BERRIES:
1 cup granulated sugar, divided
1/4 cup water
1 cup fresh or frozen berries
DECORATIONS:
orange zest
berries
Instructions
- Preheat oven to 325°F (163°C). Generously grease a 10-inch (12-cup) bundt pan with butter, or use a non-stick baking spray, then dust it with flour. Set pan aside.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt; whisk well to combine then set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese at medium speed until smooth and creamy, about 1 minute.
- Gradually add in both sugars, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes.
- Beat in the orange zest, vanilla, and almond extract. Reduce the speed back to medium, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low and add in the flour mixture, mixing just until combined. Turn mixer off.
- In a medium mixing bowl, combine the berries and flour and toss well to coat. Using a rubber spatula, fold the berries into batter until just combined.
- Scrape the batter into the prepared pan.
Bake for 70 to 75 minutes, or until the cake is golden and a toothpick inserted into the center of the cake comes out clean. - Allow the cake to cool in the pan, set on a wire rack, for 15 minutes. Then invert the cake onto the rack and cool completely.
FOR THE CHOCOLATE FROSTING:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is combined.
- Add the salt, cream, and almond extract and beat smooth. Add in the white chocolate and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.
- Spread frosting on the top and sides of the cooled cake. Top with orange zest, and sugared berries, if desired. Slice and serve, or store in an airtight container in the fridge, for up to 5 days.
FOR THE BERRIES:
- In a medium saucepan, add 1/4 cup of the sugar and the water and whisk well to combine. Place the pan over medium heat and bring to a simmer, whisking frequently, until the sugar is completely dissolved, about 2 to 3 minutes. Add in the berries and stir to coat.
- Using a slotted spoon, transfer the berries to a wire rack and dry for at least 30 minutes. Then roll the berries in remaining sugar until well coated.
